Article: Place the pan on your range top or on a counter that has been protected with hot pads. Place the foil loosely over your meat, creating a “tent” over your meat. Allow your roast to rest for 15 to 20 minutes before slicing. If you want to, then move your meat to a serving platter. If your dinner is more informal, then you can slice it right in the roasting pan. This will stabilize your meat without requiring you to touch it with your hands. Use your non-dominant hand to hold the fork while you slice.      Lay each slice on top of the previous slice so that 1” (2.5 centimeters) of the top of the previous slice is exposed. This will create an attractive layered presentation.
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Remove your roasted meat from the oven. Pull a slice of aluminum foil off of the roll. Remove the foil tent. Spear the meat with a fork about 1/2” (12 millimeters) from the tip. Place your knife against the side of the meat at a 45-degree angle using your dominant hand. Pull the knife toward you while applying downward pressure. Push the knife away from you, applying downward pressure so that you slice down through the grain. Continue pushing and pulling your knife until you separate the meat slice from the rest of the cut. Lay the meat flat with its edge against the edge of your platter. Continue slicing until your meat is fully carved. Store or serve the meat slices.