Put your frozen roast in the refrigerator for one to three days -- five days at the most. A 4-pound cut takes about 24 hours to thaw, but give it extra time if possible, just to be sure. This is the slowest method, but the safest and best for maintaining quality. Juices seep out of meat during thawing, but this method provides enough time for much of them to be reabsorbed.

If your roast is in leak-proof packaging, submerge a frozen 4-pouind cut in cold water for 2 to 3 hours. To hold bacterial reproduction at bay, replace the water every half hour with colder water. This is faster than refrigerator thawing, but requires more attention and results in more moisture loss. You may flirt with too much time at a risky holding temperature, so cook the food promptly after thawing.

It's safe to thaw meat using your microwave's defrost function, but it's not a great option. A 4-pound roast takes many minutes, and the exterior starts cooking. Your final product is likely to be overcooked near the outside. Because it's partially cooked while defrosting, finish cooking the roast immediately afterwards.