Braising meat in the Sun Oven doesn’t take much longer than traditional methods. And if you use a Dutch oven you can always finish it up stove top if you get a late start or some clouds roll in. Just transfer it to the stove over medium low heat.

Sun Oven Pot Roast


2 tablespoons olive oil

1 (about 2 pounds) round beef roast, trimmed and patted dry with paper towels

2 onions, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

6 juniper berries, crushed (optional)

1/2 cup dry red wine

1 (14 1/2-ounce) can petite diced tomatoes, drained

1 cup beef broth

1 teaspoon salt

1/4 teaspoon black pepper


Set Sun Oven out to preheat.

Heat the oil in a Dutch oven over medium heat. Add the meat and brown on all sides; transfer to a plate. Add the onions, carrot, celery, garlic, thyme, rosemary, and juniper.

Cook stirring often, until the vegetables are soft, about 10 minutes. Increase the heat to medium-high. Add the wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Return the beef and any juices it may have released to the pot. Add the remaining ingredients. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 2 to 3 hours.

Let the meat rest 15 minutes before slicing across the grain. Serve with pan juices.

Makes 6 to 8 servings

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