This roast is best when cooked to medium rare. Use a probe thermometer to know exactly when to take it out of the Sun Oven. Use any leftover meat for sandwiches.
Sun Oven Sunday Roast
5 yellow or red bell peppers (or a mixture), ribs and seeds removed and cut into 1-inch strips
2 red onions, cut into 1-inch wedges
3/4 pound new white potatoes, cut into 1-inch pieces
3 cloves garlic, peeled
2 cloves garlic, peeled and each cut into 6 slivers
2 tablespoons olive oil
salt and pepper to taste
2 1/2 pounds eye-of-round beef roast
3/4 teaspoon dried thyme
Set Sun Oven out to preheat.
In a large, lidded roasting pan, combine the peppers, onions, potatoes, and whole garlic cloves. Add the olive oil, season with salt and pepper, and toss to coat. Use a small, sharp knife to make 12 small incisions in the meat inserting a sliver of garlic in each one.
Move the vegetables to the sides of the roasting pan and place the beef in the center. Rub the remaining tablespoon of olive oil over the meat. In a small bowl, combine the thyme with salt and pepper. Rub the mixture over the beef.
Insert a probe thermometer into the thickest part of the roast.
Place the lid on the pan and transfer to the Sun Oven. Cook until the thermometer reads 130F for medium-rare. Remove the pan from the Sun Oven and let rest, covered for 10 minutes before cutting the meat into thin slices. Serve with the vegetables.
Makes 4 servings plus leftover meat for sandwiches.