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.
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.