How to succeed in the cooking of a roast meat?

Never salt the roast meat before the cooking but only when it turns brown (not for white meat).
Put the roast in a hot oven . The meat is sealed thus forming a crust and allowing the juices to remain in the flesh.
If the meat is barded, remove the bard 10 minutes before the end of the cooking process so that the meat turns a golden brown. After cooking leave the meat in the oven (position off) for 10 minutes. The meat will be more tender.