Solar Oven Pot Roast

I'm never making pot roast again any other way. I forgot to mention that one principle of solar cooking is to (almost) never add any liquid; it's thermally inefficient to raise the temperature of water along with the food, and also unecessary, since solar heat is gentle and steady, with no danger of drying up whatever you're cooking. Hence, pot roast: put a piece of beef shoulder in the pot, add cut up vegetables and herbs (I used turnips, carrots, onions, and thyme), stick it in the solar oven and leave it alone for many hours. Since the resultant dish (tender meat, simmering in its own gravy) is undiluted by water or stock, the abundant juices are intensely flavorful, as are the vegetables. Really: pour it over brown rice and you'll never look back.