Etymology From Middle English rosten, a borrowing from Old French rostir (“to roast, to torture with fire”), from Frankish *rōstijan (“to roast, broil”), from Proto-Germanic *raustijaną (“to roast”), from Proto-Indo-European *Hrews- (“to crackle; roast”). Cognate with Saterland Frisian rosterje (“to roast”), Dutch roosten, roosteren (“to roast”), German rösten (“to roast”). Displaced native Middle English breden, bræden (“to roast”), from Old English brǣdan, related to German braten (“to roast, grill”). The noun is from Middle English roste, from Old French rost, roste, from the verb.
Ergative To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
to roast meat on a spit
2
To cook by surrounding with hot embers, ashes, sand, etc.
to roast a potato in ashes
In eggs boiled and roasted […]there is scarce difference to be discerned.1627 (indicated as 1626), Francis [Bacon], “(please specify the page, or |century=I to X)”, in Sylua Syluarum: Or A Naturall Historie. In Ten Centuries. […], London: […] William Rawley […]; [p]rinted by J[ohn] H[aviland] for William Lee […], →OCLC:
3
Ergative To process by drying through exposure to sun or artificial heat.
Coffee beans need roasting before use.
to roast chestnuts or peanuts
4
To heat to excess; to heat violently; to burn.
roasted in wrath and firec. 1599–1602 (date written), William Shakespeare, “The Tragedie of Hamlet, Prince of Denmarke”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene ii]:
Etymology From Middle English rosten, a borrowing from Old French rostir (“to roast, to torture with fire”), from Frankish *rōstijan (“to roast, broil”), from Proto-Germanic *raustijaną (“to roast”), from Proto-Indo-European *Hrews- (“to crackle; roast”). Cognate with Saterland Frisian rosterje (“to roast”), Dutch roosten, roosteren (“to roast”), German rösten (“to roast”). Displaced native Middle English breden, bræden (“to roast”), from Old English brǣdan, related to German braten (“to roast, grill”). The noun is from Middle English roste, from Old French rost, roste, from the verb.
A piece of meat suited to roasting; meat that has been roasted.
Near-synonym: joint
Serve the roast with gravy and mashed potatoes.
2
A meal consisting of roast foods.
Come over this weekend for Sunday roast.
3
The degree to which something, especially coffee, is roasted.
Dark roast means that the coffee bean has been roasted to a higher temperature and for a longer period of time than in light roast.
4
An instance of being severely admonished, criticized, roasted.
“He ain’t no good!” With this she steps back to the table where Miss Montague has just tired of the Cuban, slips her arms about that seraph’s waist, and says: “Your Frank is in Washington and my Jasper has just given me a roast. Reckon we’ll both have to be bachelor girls to-night.”1899, Archibald Clavering Gunter, M.S. Bradford, Special, page 58:
5
A comical event, originally fraternal, where a person is subjected to verbal attack, yet may be praised by sarcasm and jokes.
6
Canada, US A social event at which food is roasted and eaten.
On Memorial Day we hosted a wiener roast in the backyard.
7
Slang A creative insult as a response to something someone said.
Etymology From Middle English rosten, a borrowing from Old French rostir (“to roast, to torture with fire”), from Frankish *rōstijan (“to roast, broil”), from Proto-Germanic *raustijaną (“to roast”), from Proto-Indo-European *Hrews- (“to crackle; roast”). Cognate with Saterland Frisian rosterje (“to roast”), Dutch roosten, roosteren (“to roast”), German rösten (“to roast”). Displaced native Middle English breden, bræden (“to roast”), from Old English brǣdan, related to German braten (“to roast, grill”). The noun is from Middle English roste, from Old French rost, roste, from the verb.
1
Having been cooked by roasting.
2
Figuratively Subjected to roasting; bantered; severely criticized.