Cook a Roast in an Electric Skillet

Before ordering out for dinner tonight, consider cooking a roast in an electric skillet. An electric skillet is simple to use and distributes heat evenly. These skillets are a great backup source if your stove-top oven stops working, and they make it possible to cook a large amount of food by giving you more workspace. Because you can adjust the numeric temperature of an electric skillet, they are also a great benefit for chefs who are experimenting with cooking times and temperatures for their recipes.


  • Step 1

    Create a brine solution for the roast. The brine makes the roast tender and juicy. Combine 1 cup of non-iodized salt with 1 gal. of cold water. Place the roast in a shallow container, and pour the brine mixture over the roast. Allow the roast to brine overnight or for at least 6 hours. Turn the roast beef every 2 to 3 hours to ensure that the brine soaks evenly into the roast.

  • Step 2

    Preheat the electric skillet to 425 degrees Fahrenheit. Once the electric skillet is hot, add 1 tbsp. cooking oil.

  • Step 3

    Place the roast, fat side down, in the skillet once the vegetable oil begins to simmer. Brown the beef for 10 to 15 minutes.

  • Step 4

    Add sliced onions on top of the beef. Season the beef with salt and ground black pepper.

  • Step 5

    Reduce the heat on the electric skillet to 200 degrees Fahrenheit. Cover the skillet with a lid. Simmer the beef 30 minutes per pound. For a 3- to 4-pound beef roast, cook the roast for 1 1/2 hours to 2 hours.

  • Step 6

    Turn the roast halfway through its cooking time. This will ensure that the roast cooks evenly.

  • Step 7

    Check the roast beef periodically to ensure that it does not scorch. If the electric skillet begins to scorch the roast, add a small amount of water to the pan as needed.

  • Step 8

    Place a food thermometer in the center of the beef. The beef is safe to eat once the thermometer reads 145 degrees Fahrenheit.

  • Step 9

    Remove the roast from the electric skillet. Place the roast on a cutting board, and cut the roast across the grain. Serve while it is still hot.


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