How to Make a Roast in an Electric Fry Pan

Written by g.k. bayne
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You can use an electric skillet or fry pan for much more than simply frying foods. An electric fry pan is an all-in-one appliance that you can use for making one-dish meals, soups, stews and for roasting meats. An electric fry pan is the right size for cooking a small roast that will serve two people. By cooking the roast in the electric skillet, you will save energy and not heat up the whole kitchen for the meal.

Skill level:

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Things you need

  • Cooking oil
  • 2 to 3lb. roast
  • Seasonings
  • 2 to 4 potatoes, quartered
  • 1 to 2 carrots, chopped
  • 1 onion, quartered
  • 1 cup beef broth or water
  • Meat thermometer

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  1. 1

    Place two tablespoons of cooking oil in the electric fry pan. Turn the thermostat of the skillet to 350 degrees and allow the oil to heat.

  2. 2

    Season the roast with salt, pepper or any seasonings you desire. Place the roast in the skillet and brown on both sides.

  3. 3

    Add one cup of beef broth or water to the electric fry pan and cover. Turn the heat down to 107 degrees C and let the roast simmer for one hour.

  4. 4

    Remove the lid and surround the roast with the quartered potatoes, the chopped carrots and the onion. Place the lid back on the skillet.

  5. 5

    Cook for an additional hour. Remove the lid from the electric fry pan. The meat and vegetables should be fork-tender. If desired, test the meat for doneness with a meat thermometer. A rare roast will read internally at 62.8 degrees C, a medium roast 71.1 degrees C and a well-done roast 76.7 degrees C.

Tips and warnings

  • If your model of electric fry pan has only low, medium and high settings, brown the roast on medium heat and cook the roast and vegetables on low.
  • You can cook any roast by this method as long as the cover of the electric fry pan will close completely and evenly with the roast inside.
  • Some electric fry pans have a "keep warm" setting. You can use this feature to have the food fully cooked for up to two hours before serving time.

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