Roast

Cooking with dry, ambient heat, usually in an oven, to develop a browned exterior and an evenly cooked interior.

What it means in a kitchen

Roasting differs from sautéing in scale and pace — bigger cuts, longer times, more reliance on the oven's ambient heat rather than direct pan contact. The exterior browns via Maillard; the interior climbs gradually to its target temperature. Carryover cooking matters here more than anywhere else.