Electric Skillet Pot Roast
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 holiday gatherings, but everyone knows it is filling and delicious. My version is made in an electric skillet.
Servings: 8
Calories: 304kcal
Equipment
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.
Video
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
Calories: 304kcal | Carbohydrates: 14g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 1693mg | Potassium: 874mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2540IU | Vitamin C: 11.4mg | Calcium: 65mg | Iron: 5.7mg
