Serves: 6
Total Calories: 47

3 1/2 pounds boneless beef chuck roast
1 tablespoon olive oil
1 teaspoon herbs de provence
kosher salt
pepper
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.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 20

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