POT ROAST ELECTRIC SKILLET STYLE

Pot Roast electric skillet style image

This is love on a plate. This recipe was edited an updated on 7.9.12

Provided by Lynn Socko

Time 3h15m

Number Of Ingredients 4

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Ingredients

4 lb boneless beef chuck or arm roast
1 onions, sliced
2 c celery, chopped
flour, olive oil, garlic pwd, onion pwd, black pepper

Steps:

1. Season your meat pat with flour. Brown on both sides in small amt. of olive.
2. Place roast and onion and celery in electric skillet with just a little drizzle of olive oil and brown on both side. Now add enough water so that it comes about half way up the side of roast. Add celery and onions. Place lid on and turn just to the far edge of warm. Watch for a couple minutes to make sure your skillet cuts on and off. If it stays on and the liquid starts to boil it is too high. You want the off and on method to cook it but not burn it. Check periodically to make sure you don't run out of water in the skillet. Flip roast after about 1 1/2- 2 hrs.
3. When roast is done remove and make gravy---Use broth to make roast gravy. Mix 1 c. of COLD water with 2-3 tbls of cornstarch, OR mix about 3 tbsp of flour and same amount of hot water or broth, mix well with fork to make sure all lumps are out. Add to broth after meat and vegetables are removed, stir and cook over low heat till thickened. Another option is to use about 1-2 tbsp of A-1 after you add the flour or corn starch to add a little different flavor.
4. Here is a couple of great ways to use leftover roast: https://www.justapinch.com/recipes/side/potatoes/hashbrown-and-roast-hash.html?p=1 https://www.justapinch.com/recipes/side/potatoes/shredded-beef-with-peppers-and-onions.html https://www.justapinch.com/recipes/main-course/beef/shredded-beef-cheese-quesadillas.html https://www.justapinch.com/recipes/main-course/beef/roast-beef-subs.html