Solar cooked pot roast is tender and delicious. Not to mention, easy to prepare.
Sun Oven Classic Pot Roast
1 cup all-purpose flour
1 teaspoon salt
1 (2 1/2 to 3-pound) chuck pot roast, trimmed of excess fat
2 tablespoons vegetable oil
6 red potatoes, scrubbed and halved
6 baby carrots
2 onions, quarteded
1 cup beef broth or water
2 tablespoons Wondra flour or cornstarch
1/3 cup apple cider vinegar
Set Sun Oven out to preheat.
In a large, resealable plastic bag, combing the all-purpose flour and salt. Add the meat and shake to evenly coat. Heat the oil in a Dutch oven or large pot and brown the meat on all sides. Remove from heat and arrange the potatoes, carrots, and onions on top of the meat. In a small bowl, whisk together the Wondra (or cornstarch) with the broth. Pour the broth mixture and the vinegar over the vegetables. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 2 1/2 to 3 hours. Remove the meat from the pot and let rest 5 minutes before slicing. Serve with the vegetables and cooking juices.
Makes 4 servings.