When doing a roast beef I use the jarred crushed garlic and “butter” the top of it liberally!!
I chop several onions into quarters and place them in the pan with carrots and potatoes. I leave the skins on and cut the veggies into large pieces.
For the liquid I like to use beer! It adds a great flavour!

For a roast chicken I rinse it out first with white wine then cover it liberally inside and out with dried herbs ...like basil or rosemary or oregano..etc.
I baste the bird in more of the white wine…very tasty!!

For roast pork…
well I hate roast pork so frankly I don’t cook it!!!
Ya can't get much more simple then that!!

For a ham it’s really simple, I just bake it and baste it often in ginger ale! It tastes great and the ginger ale draws out some of the salt.

They are all baked in a 350° oven but times are up to you… depending on the size of the beast and how ‘well’ or ‘rare’ you prefer it cooked.