Pot Roast in Electric Skillet – Two Ways
(from Georgette’s recipe box)
This can be done in the oven too, but love my SaladMaster Electric Skillet!
Probably work in a crock pot too…but I am not a crock pot cooker.
Also…see my recipe for Pot Roast Hash for the left overs!
Source: Millie Bartek, Franklin Motl, Linda Coker (from RecipeThing user cokerlj)
Categories: Beef, Czech Family Recipes
Ingredients
- 3-6 pound chuck roast
- 1 package Lipton Dry Onion-Mushroom Soup mix OR 1 small onion
- Garlic salt
- salt & pepper to taste
- 3-4 large potatoes
- 2 ribs celery OR 3 large whole stems of parsley
- 5-7 carrots
- water as needed
- -
- GRAVY:
- 1/3 cornstarch
- 1 cup water
Directions
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Heat electric skillet and place pot roast in skillet to sear on one side. While that side is searing/browning…sprinkle top with garlic salt and pepper.
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When the roast is completely seared and really browned on the bottom, flip over.
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Now sprinkle the now top with just pepper. (If you are adding onion soup mix you DO NOT need to sprinkle with salt…if you are using just plain onion, you will need to sprinkle with extra salt.)
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When the bottom starts to really brown, add water to about 1/2 way up the side of the roast.
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Sprinkle top of Roast with 1 package of Lipton onion-mushroom soup if you are not using onion. Leave the dry mix on top of roast.
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Around sides of roast add either the celery that has been cut into chunks OR the whole stems of celery around roast.
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Add quartered onion at this time around roast if you are not using onion soup mix.
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Turn heat on high and bring water to boil.
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Turn down to about 250 degrees or simmer for 1 hour, covered. Adding water if needed. Do not allow water to completely evaporate.
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After 1 hour add quartered peeled carrots. Very lightly salt carrots.
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Simmer for another hour, covered.
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Pour a little water over top of roast at this point to “rinse” the dry soup mix into the liquid surrounding the roast that will later make your gravy.
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Add quartered potatoes. Covering top of roast with potatoes if needed. Sprinkle potatoes with just a little salt and pepper.
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Simmer, covered, until potatoes are tender when pierced with a fork, about 30 to 45 minutes. Again be sure there is still water about 1/2 way up the sides of the roast.
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Just before serving, return liquid in pan to boil…mix the cornstarch with the 1 cup cold water. Slowly pour into liquid surrounding the roast avoiding actually pouring onto any of the potatoes and carrots. Return to a boil, gravy will quickly thicken.
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Serve.