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Electric Skillet Pot Roast Recipe

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★★★★

4 from 72 reviews

This Electric Skillet Pot Roast recipe is a comforting and flavorful one-pot meal, perfect for a hearty dinner. A tender chuck roast is seasoned with a flavorful dry rub, browned to perfection, then slow-simmered in beef broth with vegetables until melt-in-your-mouth tender. Cooking everything in an electric skillet makes this a convenient option that yields a classic pot roast with minimal effort.

Ingredients

Scale

Dry Rub

  • 4 ½ teaspoons salt
  • 2 teaspoons paprika
  • ½ teaspoon ground thyme
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons freshly ground black pepper
  • ¼ teaspoon cayenne pepper

Main Ingredients

  • 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

  1. Prepare the Dry Rub: In a small bowl, combine salt, paprika, ground thyme, garlic powder, freshly ground black pepper, and cayenne pepper to create a flavorful dry rub.
  2. Rub the Roast: Thoroughly coat the chuck roast with the dry rub mixture to enhance the meat’s flavor.
  3. Brown the Roast: Heat canola oil in an electric skillet to 400°F. Sear the roast on all sides in the hot oil until it develops a rich brown crust.
  4. Sauté Onions: Add the sliced onions to the skillet and cook until softened, about 5 minutes, to bring out their sweetness.
  5. Add Liquids and Bay Leaves: Pour in beef broth and Worcestershire sauce, then add the bay leaves. Cover the electric skillet.
  6. Simmer: Bring the mixture to a boil, then reduce the heat to 200°F (or 250°F if 200°F is unavailable) to maintain a gentle simmer. Cook for 2 ½ to 3 hours, checking periodically and adding more broth or water if necessary to keep the roast moist.
  7. Add Vegetables: About 1 to 1 ½ hours before the end of cooking, add mini carrots, sliced celery, and cubed potatoes. This timing allows the vegetables to become tender but not mushy.
  8. Finish and Serve: Once the meat and vegetables are tender, remove and discard the bay leaves. Slice or shred the pot roast and serve with the cooked vegetables and pan juices.

Notes

  • Monitor the liquid level during simmering to prevent burning; add hot water or broth as needed.
  • Using an electric skillet allows for consistent temperature control and even cooking.
  • This recipe pairs well with crusty bread or served over mashed potatoes for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: electric skillet pot roast, pot roast recipe, chuck roast, one pot meal, slow simmer, beef pot roast, comfort food

Find it online: https://foodiecara.com/electric-skillet-pot-roast-recipe/