If I asked you to think of a classic Sunday night meal from your childhood, what would come to mind? For many of us, pot roast is likely the answer. Only this version is made in an electric skillet!
It’s not only a staple for family meals and perhaps holiday gatherings, but everyone knows it is filling and delicious. Still, what about those summer days when the last thing you want to do is heat the oven for a roast? That’s where this electric skillet recipe comes in!
With this electric skillet pot roast, you’ll not only save energy by merely heating the skillet, but you also won’t overheat your house with the oven. You can both sear the roast and slow cook it until tender in one pan.
Even beyond keeping the heat down, this could be a great option if your oven is already full of casseroles for family gatherings!
With minimal effort and only a couple hours of cooking time, you should have a perfectly tasty pot roast right from your electric frying pan. The seasoned carrots, potatoes, celery, and onion will cook right beside the beef roast for great flavor and perfect tenderness.
If you haven't found an electric skillet yet, check out my electric skillet reviews or browse through more of my electric skillet dinner recipes. I also have an electric skillet temperature guide that comes in handy.
🍖Electric Skillet Pot Roast Ingredients
- spices for dry rub - Salt, paprika, ground thyme, garlic powder, black pepper and cayenne pepper.
- chuck roast - Approximately 4 pound roast works great in a 12" electric skillet.
- canola oil - For searing the roast.
- onion - I use yellow onions.
- beef broth - Can be homemade or store-bought.
- Worcestershire sauce - For extra yummy flavor.
- bay leaves - Bay leaves enhance the flavor as the pot roast cooks.
- mini carrots - They are great because there is no peeling or chopping required and they're the perfect size.
- celery stalks - This is my favorite green vegetable for pot roasts.
- potatoes - Either Yukon gold (yellow) or russet work great.
*Check recipe card for ingredient amounts.
🔪How to Make it
Step 1. Make the dry rub. Make a dry rub by combining the salt, paprika, thyme, garlic powder and peppers. Rub it all over the roast.
Step 2. Sear the beef roast. Add oil to electric skillet and heat to 400°F. Brown the roast on all sides.
Step 3. Cook onion. Add the onion to the skillet and cook until softened (about 5 minutes).
Step 4. Simmer. Add beef broth, Worcestershire and bay leaves to the skillet. Cover the skillet. Bring to a boil. Then reduce the temperature to 200°F (or 250°F if that is as low as your skillet goes) and simmer for 2 ½ to 3 hours.
⭐Pro Tip: Keep an eye on the water level, adding more beef broth if it runs low!
Step 5. Add vegetables. Add the carrots, celery and potatoes to the skillet in the last 1 to 1½ hours of cooking so that they are tender but not mushy.
Step 6. Serve! Discard bay leaves and serve.
❓Recipe FAQs
Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.
The ideal internal temperature for a tender pot roast is between 195°F-200°F.
❤️More Electric Skillet Recipes You Will Love
If you tried this Electric Skillet Pot Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Electric Skillet Pot Roast
Ingredients
Dry Rub
- 4 ½ teaspoons salt
- 2 teaspoons paprika
- ½ teaspoon thyme - ground
- 1 teaspoon garlic powder
- 1 ½ teaspoons black pepper - freshly ground
- ¼ teaspoon cayenne pepper
Roast
- 1 chuck roast - 3 ½ to 4 pounds
- 2 tablespoons canola oil
- 1 onion - sliced thinly
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 cup mini carrots
- 2 celery stalks - sliced
- 3 potatoes - peeled and cubed
Instructions
- Make a dry rub by combining the salt, paprika, thyme, garlic powder and peppers. Rub it all over the roast.
- Add oil to electric skillet and heat to 400°F. Brown the roast on all sides.
- Add the onion to the skillet and cook until softened (about 5 minutes).
- Add beef broth, Worcestershire and bay leaves to the skillet. Cover the skillet. Bring to a boil. Then reduce the temperature to 200°F (or 250°F if that is as low as your skillet goes) and simmer for 2 ½ to 3 hours. Keep an eye on the water level, adding more if it runs low!
- Add the carrots, celery and potatoes to the skillet in the last 1 to 1½ hours of cooking so that they are tender but not mushy.
- Discard bay leaves and serve.
Equipment
Notes
- Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.
- The ideal internal temperature for pot roast is between 195°F-200°F.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Lauren says
This is the first meal that I have cooked since my husband died (4 years ago). Wanted something easy yet had memories. This is it. Thank you for the memories
Joss Dyckson says
I am so sorry to hear about your loss, Lauren. That is hard. I'm happy that this recipe gave you some good memories. Very touching comment, thanks. <3
Dave Stageberg says
Thanks for posting this recipe. I'm on the road and the electric skillet is my best friend. Gravy made from the liquid was great.
Joss D says
Thank you for the good review Dave! They are definitely handy to have on the road. 🙂
Amy W says
Reminds me of the pot roast my mom made when I was growing up - delucious! I used 1 tsp less salt and it was still perfect. Thanks for the recipe!
Joss D says
I love that! Thank you so much for the comment Amy!
Dave Stageberg says
Smells good in here.
Joss D says
Awesome! Thank you Dave.