Electric Skillet Roast Beef Recipes

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ELECTRIC SKILLET ROAST BEEF

Grandma would only use her oven if she baked several items at one, like meat, potatoes and a pie or bread. In order to save money she used her electric skillet whenever possible. This is her electric skillet pot roast. And its good.

Provided by Kathie Carr

Categories     Roasts

Time 3h10m

Number Of Ingredients 6



Electric Skillet Roast Beef image

Steps:

  • 1. Heat electric skillet to 350 degrees and brown steak in oil. Add onion to skillet. Sprinkle with salt and pepper. Reduce heat to 250 degrees. Add water to skillet so that bottom of skillet is covered about 1 inch deep. Add bay leaf, cover and simmer for 2 1/2 hours.
  • 2. Add any vegetables you wish. Chunks of carrot, potatoes, celery, onion wedges, etc. Add additional water if needed. Cover and cook for 30-45 minutes until vegetables are tender. Serve with gravy made from skillet drippings.

3 Tbsp oil
2 lb round or chuck steak or chuck roast
1 large onion, chopped
salt and pepper to taste
1 bay leaf
vegetables as desired (carrots, onions, potatoes, bell pepper, beans,celery, etc.)

CAST IRON ROAST BEEF

Provided by Trisha Yearwood

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 13



Cast Iron Roast Beef image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
  • Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
  • Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
  • Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
  • Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
  • Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

One 3-pound boneless rib eye roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups beef stock
2 cloves garlic
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 shallot, finely chopped
1/4 cup red wine
1/4 cup brandy
1/2 cup heavy whipping cream
2 tablespoons whole-grain mustard
3 tablespoons chopped fresh flat leaf parsley

LEFTOVER ROAST BEEF HASH

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 37m

Yield 6

Number Of Ingredients 6



Leftover Roast Beef Hash image

Steps:

  • Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
  • Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
  • Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
  • Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

POT ROAST

Make and share this Pot Roast recipe from Food.com.

Provided by Carol

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13



Pot Roast image

Steps:

  • Heat oil in skillet and brown roast on all sides.
  • Add all ingredients, except the carrots and potatoes.
  • Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.
  • Add carrots and potatoes, continue simmering for 30 minutes more.
  • Remove meat and vegetables. Discard garlic cloves and bay leaves.
  • Thicken liquid with cornstarch and cold water to make gravy.

Nutrition Facts : Calories 429.4, Fat 15.9, SaturatedFat 5.8, Cholesterol 131.1, Sodium 702.4, Carbohydrate 28, Fiber 4.4, Sugar 4.9, Protein 45.1

3 1/2 lbs chuck roast
2 tablespoons canola oil
8 cups water
2 tablespoons Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, smashed
2 bay leaves
1 onion, sliced
8 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 1-inch cubes

POT ROAST ELECTRIC SKILLET STYLE

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

Provided by Lynn Socko

Categories     Vegetables

Time 3h15m

Number Of Ingredients 4



Pot Roast electric skillet style image

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

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

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