In article >,
Sqwertz > wrote:

> On Sun, 7 Nov 2010 18:45:19 -0800, Bob Terwilliger wrote:
>
> > Kent wrote:
> >
> >> We did something like this with eye of round. There was an article in
> >> Cooks Illustrated some time ago about this. It isn't sous vide, since the
> >> meat is not under vacuum and submerged. The eye of round goes into a very
> >> low temp oven. You put the eye of round in a 225F oven, and roast very
> >> slowly to 115F. Then you turn off the oven and let it sit for about an
> >> hour, or until the internal temp. reaches 132F. It was excellent, pink
> >> end to end and very tasty. Sliced thin it wasn't dry at all. You sear the
> >> meat on very high heat, either before or after the roasting. I don't
> >> think a meat like chuck would work.
> >
> > Interesting! Thanks, Kent.
>
> A piece of meat roasted at 225F will not rise from 115F to 132F
> once the oven is turned off unless you have some sort of super,
> space age insulated oven.

Why not? The rise in temperature of the inside of a large piece of meat
after removing it from the oven is well-known. Going from 115 to 123 is
perhaps a bit more than would be the case with the roast sitting on the
counter, but left in the oven, I can see it happening.

The problem I have with all recipes of that sort is that they depend
rather heavily on the specific characteristics of a given oven/room
temperature/etc. and may not produce the same results in a different
environment.

Isaac