Tried the method of cooking a 3 lb eye round roast with the 7 minute per pound at 500 degrees and shutting the oven off. Did some errands and came back two hours later. The internal temperature was 145 degrees.
Letting it rest now, but wondering what other suggestions people have for it's use. We like rare beef, so I thought 2 hours would be fine.
Can I slice, dice or do something else for another type of meal? Slow cooker to shred it later? I know that it's a very lean type of meat and at this temp, it's very tough and chewy right now.
Thank goodness it was on sale!! Love my new stove, but I think it holds the higher temps much longer than older ones.