Roasting in Halachah generally refers to dry heat, such as broiling and barbequing. But with respect to Minhagim, such as not eating roasted meat (or poultry) at the Seder, do we follow the same guidelines? Are we less strict (like, do we say broiling in an oven doesn't really count because there's no flame)? Are we more strict (like, do we say a pot roast is a roast)?
What about the standard "roasting pan", which has some liquid, and which is basted at regular intervals throughout the "roasting" process?