Cold Water Thawing

1. Scrub the kitchen sink thoroughly, then plug the drain and fill the sink with cold water. You can also use a plastic basin or other large container.

2. Place the frozen roast in a waterproof plastic bag. A leaky bag causes a watery roast and may introduce bacteria into the meat.

3. Submerge the roast in the cold water.

4. Drain and replace the water with fresh, cold water every 30 minutes. Allow about 1 hour for a small roast. A large roasting weighing 3 pounds or more requires at least 2 to 3 hours.

5. Place the thawed roast in the refrigerator or cook it immediately. Never allow the roast to stand at room temperature because dangerous bacteria develop quickly at temperatures between 40 and 140 degrees Fahrenheit.

Microwave Thawing

1. Remove the wrapping from the roast, then place the roast on a microwave-safe plate or bowl. Cover the meat loosely with paper towels or microwave-safe plastic to minimize cleanup.

2. Defrost the meat on the defrost or low setting for 2 minutes, then let the meat stand for 2 minutes.

3. Turn the meat, then microwave it for another 2 minutes followed by a 2-minute standing period. Continue thawing the roast at 2-minute intervals until the meat is thawed.

4. Cook the roast immediately because microwave thawing may begin to cook the meat in the center of the roast. Don't store the thawed, uncooked meat in the refrigerator.