When you cover a roast with foil or a lid, you are essentially wet-roasting it. That’s like braising. The meat steams. That’s great for some cuts of meat, especially pot roasts. However, if you want a nice browned and crunchy crust on your roast, you can’t cover it. It shouldn’t burn though. If you notice any over-browning, you can cover it with foil. Just make sure that you do not then cover it for the final blast in high heat. For the above recipe, the roast is NEVER covered when it is in the oven. It is only covered during the resting time in between its two visits to the oven.