When you are finished cooking a roast it is important to let it rest. The same it true for any meat you cook. Letting it rest just means to let it sit after cooking for around 15 minutes or so before you start cutting into it. What this does is lets the juices of your roast redistribute through out the meat.
When you cook a roast or any meat for that matter the juices end up going to the center of the roast. Any juices toward the surface of the meat are for the most part evaporated because of the heat. What resting the roast does is lets the juices from the center spread out throughout your meat. Thus you will have a juicer roast.
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