Eye round roast dinner with failure!

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

This failed this time but has worked in every oven I have ever owned until now
Prep Time10 minutes
Cook Time2 hours 30 minutes
1 day
Total Time1 day 2 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 4 people


  • 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


  • 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

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Servings: 4 people


  • 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


  • 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


This is one of my favorite recent creations. It is so easy to make and it is outstanding.  I cannot recommend enough making this as an addition to many meals 

Garlic butter mushrooms

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Servings: 4 people


  • 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


  • 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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