Chuck roasts, with their flat shape are ideal for pot-roasting in an electric skillet or frying pan. At a low setting, the frying pan will act similarly to a slow cooker, but you need to monitor it more closely. Add potatoes or other vegetables toward the end of the cooking cycle to create a one-pot meal. Remove the meat, potatoes and any other vegetables at the end of cooking, and thicken the drippings to make gravy.
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Things you need
- Chuck roast
- Seasonings, to taste
- Garlic, optional
- Onions, optional
- Green beans, optional
- Cooking oil
Heat the electric frying pan to 177 degrees Celsius and oil it lightly. Brown the roast on one side, then turn it over and brown the other side, sprinkling seasonings on each side as you flip it.
Add chopped onions or sliced onion rings and a minced clove of garlic. Stir them around the edges of the roast until they are brown.
Add enough hot water to fill the pan halfway and put on the lid. Reduce the heat to 93.3 degrees Celsius. Add green beans (fresh, canned or frozen), and let them simmer with the meat. Alternatively, you could add peas, carrots, broccoli or squash. Just be sure the vegetables added at this stage will hold up to lengthy cooking.
Cook until the meat is only slightly pink in the middle or approaching well done. Scrub one large baking potato per person. Slice each lengthwise into four quarters. Nestle the quarters around the roast, and continue cooking until the roast and potatoes are done.
In a separate container, mix 1/4 cup of flour and 1/2 cup of water or milk. Blend well, making sure there are no lumps.
Remove the roast and vegetables from the pan, and place them in the oven at a very low temperature to keep warm. If no oven is available, place them in a covered dish and insulate it with a towel.
Turn the skillet up to 163 degrees Celsius. Slowly pour the flour and liquid mixture into the pan, stirring with a wooden spoon to prevent sticking. When the gravy thickens, the meal is ready to serve. Pour the gravy into a gravy boat or serve it directly from the pan.
Tips and warnings
- If you have a willing helper, he can carve the roast while you make the gravy.
- Cooking times will vary depending on the size of the roast, the number of potatoes and the size of the skillet. Be sure to consult the manual that comes with your pan. If you have a small pan or a large roast, you may want to cook all the vegetables except the potatoes separately.
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