From the Start

• The lid fell off the pepper container or you went a little crazy with the salt. No worries, especially if the roast isn't in the oven yet.The best time to fix an overseasoned roast is before you cook it. Scoop out dry seasonings with a spoon and discard them or blot the roast with a paper towel. Another option is to simply run water over the roast and wash out the pan. You can always add more salt and seasonings as the roast cooks if it seems bland.

Thin It Out

• The roast is already cooking when you realize your error. Don't panic. Try diluting the seasoning by adding more ingredients. Braising liquid, such as red wine or beef broth, dilutes the salty flavor while helping to tenderize the roast. Just be sure to use regular wine, not cooking wine, which contains salt, and go with a low or no-salt broth. Add carrots, onions and celery, which will absorb some of the seasoning, as will noodles or rice.

Add Some Acid

• Another trick for salvaging an overseasoned roast is to add a bit of vinegar or lemon juice to the mix. These acidic ingredients don't remove or reduce the seasonings from the roast, but their slight kick distracts the palate so the roast seems to have a more balanced flavor. Forget the idea of adding raw potatoes to the roast in the hopes of absorbing salt. This technique has never been proven to be effective. Ditto for sliced bread.

Round Out the Meal

• Even with your best efforts, the roast may still taste slightly overseasoned. Balance the plate by undersalting everything else, especially foods that will be eaten with the roast, such as potatoes or gravy. Serve water with the meal, rather than a sweetened drink, to quench thirst brought on by salty food.