The moist, gentle heat of the Sun Oven is ideal for pot roast. A heavy cast iron Dutch oven is the best pot to use as it can be difficult to brown the meat in the light weight pots typically used for Sun Oven cooking.

Solar Braised Pot Roast


3 1/2 pound boneless chuck roast

1 tablespoon olive oil

1 teaspoon herbs de Provence

Kosher salt


1 large onion, sliced

4 cloves garlic, roughly chopped

1 bay leaf

1/3 cup dry red wine

4 medium carrots, peeled and cut lengthwise


Set Global Sun Oven out to preheat.

Heat the oil in a heavy pot just large enough to hold the roast over medium high heat. Pat the meat dry with paper towels. Season with herbs de Provence and salt and pepper to taste. Brown the roast in the pot, about 5 minutes per side. Lift the meat out of the pot and arrange the onions and garlic on the bottom of the pot making a bed for the roast to rest on. Add the wine and the bay leaf, cover and transfer the pot to the Sun Oven. Cook until the meat is fork tender, 3 to 4 hours. About 1/2 hour before the end of the cooking time add the carrots. Remove from Sun Oven and let rest 15 minutes before slicing.

Makes 4 to 6 servings.

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