Sun Oven Sunday Roast

Beef eye round roast is a relatively inexpensive cut that can be easily prepared in the Global Sun Oven. We get quite a few meals out of one roast, either served with mashed potatoes and veggies for dinner, or sliced thin for sandwiches for lunch. Cooking times will vary depending on the size of the roast, but on a sunny day will be comparable to a conventional oven; ten to twenty minutes per pound for rare. It’s one of the few things that are easy to overcook in the GSO so some kind of meat thermometer is a must. I like a probe because it eliminates the need to open the door, is easy to read, and has an alarm in case I get distracted.

Simple Solar Roast Beef

Ingredients

4- to 6-pound beef eye round roast

salt

Pepper

Preparation

Let meat stand at cool room temperature for 45 minutes before roasting.

Set Global Sun Oven out to preheat.

Set roast, fat side up on a metal rack in a lidded roasting pan and sprinkle generously with salt and pepper. Add 1/4 cup water to bottom of roasting pan, cover and place in GSO. Cook until the thermometer reads 120ºF. Let roast stand, covered, 10 to 15 minutes before slicing.

As you can see this is an extremely simple recipe. The hardest part was finding a roasting rack that would fit in my pan. I improvised with some canning rings with excellent results.

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