I have made Eye round roast many times using the high temp turn oven off method and it has never failed. This time it did fail and I can only decide it was the oven seal. This method is such a great way to turn a $10 roast into a great meal. At 108 deg the temp started to go down I finally at 104 deg opened oven and it was cold. I turned oven up to 300 deg and watched thermometer. At 130 deg I took it out and rested foil covered. The thermometer must have been off because it ended up medium well when I cut it FAIL! This was the first time I made it since we have moved. I am confident in the method unless you have an oven that does not have good seal. So I post this with the failure and how I tried to make up for it. The sides were money though and well worth making note of the recipes. 
High temp eye round roast
Ingredients
- 1 3 lbs Eye round roast
- 1 Cup Red wine
- 2 Tbls Red wine vinegar
- 2 Tbls Italian Seasoning
- 2 Tbls Olive oil
- Salt and pepper
Instructions
- Add all ingredients and marinade in bag overnight removing all air
- Pre heat oven to 500 Deg
- Remove roast from bag and dry with towel
- Put roast on rack in shallow pan salt and pepper
- Place in oven reduce heat ot 475 deg cook 21 minutes or 7 minutes per pound
- Turn off oven and leave in for 2 and a half hours do not open oven
- I use blue tooth probe thermometer to track temp as I like more rare
- Here is where things failed at 108 Deg the temp started to go down
- I finally opened oven at 104 deg and it was cold
- I cranked oven to 350 deg as I was hungry
- When probe read 130 Deg I removed wrapped in foil and rested 10 minutes
- Roast ended up over cooked and maybe med well at best
- I do have confidence this method works just not with my oven
Warm grilled radicchio side with walnuts and apples
Ingredients
- 1 Head Radicchio
- 1 Each Small shallot
- 1/4 Cup Walnut pieces
- 2 Tbls Walnut oil
- 2 Tbls Sherry vinegar
- 1/2 Each Granny smith apple Julienned
- 1 Tbls Honey
- 1 Tbls Dijon mustard
Instructions
- Toast Walnut pieces in dry sauce pan 5 minutes
- Add shallot and walnut oil and lightly fry both for 2 mintues
- Add mustard, vinegar and honey fully whisk to emulsify
- Turn off heat set aside
- Remove nappy leaves from outside radicchio and quarter it leaving core intact
- Brush all sides of radicchio with olive oil and salt and pepper
- Grill radicchio on high heat grill all sides remove set aside
- When ready to serve julienne granny smith apple
- Chop radicchio and remove core
- Add radicchio, apple to dressing and walnuts heat over low heat until just warm and serve
Notes
Garlic butter mushrooms
Ingredients
- 1 Lbs Sliced crimini mushrooms
- 2 Tbls Butter
- 1 Tbls Olive oil
- 1 Tbls Parsley Chopped
- 4 Each Garlic clove Minced
- 1 Tbls Cooking sherry
- 1 Each Shallot Sliced
Instructions
- Heat skillet to high temp
- Add olive oil and half butter
- Add mushrooms and let weep and brown until liquids released and evaportated
- Reduce heat add shallot
- Sautee 3 minutes
- Add garlic and sherry sautee 3 minutes
- Add parsley sautee 3 more minutes and serve
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