Food safety with mixing raw meat
In general, it is not a good idea to use the same surface for poultry and other foods; you would have to assume that cross-contamination has happened.

In this specific case, since you mention roasting, assuming it is a whole muscle cut, even if contaminated, the pathogens will not quickly penetrate to the interior&mdash;they will remain on the surface.   Don't cut slits in the meat (such as for inserting garlic, or the cross-hatching on a pork roast) which would allow penetration deeper into the roast.

Assuming you cook it so that the exterior reaches at least 155&deg;F/68.5&deg;C, then your roast should be fine.  Just make sure it is well browned which is a sure sign that the surface temperature has (well) exceeded 155 F.