This slow cooked pot roast goes best with polenta but can also be served with rice or pasta.

Sun Oven Italian-Style Pot Roast

(adapted for the Sun Oven from Weight Watchers In One Pot Cookbook)


1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1 (2 3/4-pound) bottom round beef roast, trimmed

1 tablespoon olive oil

4 small red onions, thinly sliced

4 cloves garlic, minced

2 teaspoons finely chopped dried porcini or shiitaki  mushrooms

1/2 teaspoon dried rosemary, crumbled

1/2 cup beef broth

1 (14 1/4-0unce) can diced tomatoes

8 fresh flat-leaf parsley sprigs


Set Sun Oven out to preheat.

Combine the flour, salt, and pepper on a sheet of wax paper. Roll the beef in the flour mixture, shaking off the excess.

Heat the oil in a large skillet over medium heat. Add the beef and brown on all sides. Transfer the beef to a large pot.

Add the onions to the skillet and cook, stirring often, until softened, about 5 minutes. Add the garlic, mushrooms, and rosemary. Continue cooking for about 1 minute. Add the broth and bring to a boil, scraping up the browned bits from the bottom of the skillet.

Pour the broth mixture over the beef. Stir in the tomatoes and parsley springs. Cover and transfer to pot to the Sun Oven.

Cook until the beef is fork tender, 2 to 4 hours.

Transfer the beef to a cutting board and let stand 10 minutes before slicing. Discard the parsley.

Serve the beef with the sauce.

Makes 6 to 8 servings.


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