we add cloves of garlic to the roast, which gives it really nice flavour - just cut into the roast and insert the garlic. if we don't have fresh garlic, we just put garlic granules on the outside. we usually roast for a longer time on low temp, with a small amount of water in the bottom of the pan (probably about a quarter to half a cup ) - and we always use a roasting pan with a lid. using only a little water means you can still roast the vegies in it later! enjoy your roast - i'm hanging for one, but just had oral surgery so can't eat anything that isn't mush! maybe next weekend...