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. 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 pot roast recipe comes in!
With just a few minor differences, you can bake your roast right in an electric skillet. You’ll not only save energy by merely heating the skillet, but you also won’t overheat your house with the oven.
With minimal effort and only a couple hours of cooking time, you should have a perfectly tasty pot roast right from your electric skillet. The seasoned carrots, potatoes, celery, and onion will cook right beside the roast for great flavor and perfect tenderness.
Electric skillets do a great job by cooking evenly throughout the pan and regulating the temperature consistently, which makes them a perfect choice for summer baking. Even beyond keeping the heat down, this could be a great option if your oven is already full of casseroles for family gatherings!
We hope you enjoy this electric skillet pot roast recipe! Have you prepared a pot roast in an electric skillet before, perhaps with this recipe? Please let us know what you think in the comments, and if you liked it, we’d love it if you’d share the recipe with your friends and family!
Electric Skillet Pot Roast
- 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
- 1 (3 ½ to 4 lb) chuck roast
- 2 tbsp. canola oil
- 1 onion - sliced thinly
- 3 cups beef broth
- 2 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 cup mini carrots
- 2 celery stalks - sliced
- 3 potatoes - peeled and cubed
- 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 (approx. 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.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Check out…Electric Skillet Lasagna
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.
Thank you for the good review Dave! They are definitely handy to have on the road. 🙂
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!
I love that! Thank you so much for the comment Amy!
Smells good in here.
Awesome! Thank you Dave.