How to Quick-Tie a Roast

(quick synthesizer beat)

Quick tying a roast.

Tying a roast gives it neat shape

and ensures even cooking.

If you're short on time, this quick method is a bit easier

than the classic method.

It uses several short loops of string

instead of one long string.

For every two inches of the roast's length

cut a piece of thick cotton butcher's string

long enough to wrap around crosswise,

plus a couple of inches extra for tying.

You'll probably need about four pieces.

Next, place the roast on a cutting board

with one end facing you.

Slide the first piece of string

under the roast at the far end.

At about two inches in, tie it in a square knot

over the top.

Tie another length of string every one and a half

to two inches down the length of the roast.

Trim excess string with scissors or a knife.

Now, tie one more piece of string

lengthwise around the roast.

This will keep everything together in a tight package.

As you can see, this method is not quite

as neat as the classic method.

But it works almost as well.

The roast is now ready for cooking.

When it comes out of the oven

remove the string before serving.