Growing up, a staple meal in our household was roast, carrots & potatoes in the crock pot. Honestly, I never get disappointed with a nice juicy roast that has been slow cooked all day. However, when I got married, my mother in law informed me that there was a better way to cook a roast. After first time cooking a roast in the electric skillet, I was hooked! Don't get me wrong, from time to time I will still use my trusty crock pot but when I know I will be at home & plan on having a roast-I will use the electric skillet!
The Recipe
1 roast of your choice
Water
Chucked potatoes
*Carrots
*Green Beans
*optional items
Turn your skillet on to 350. Let it get warm and then take any good thawed roast of your preference (we love a good chuck roast) & brown each side for 2-3 minutes or until it has a nice seared look to it. Then add about a cup & a half of water to the bottom of the skillet. Add any seasonings you prefer & then top with the lid. You will want to watch the water level & add more as needed. You will cook the roast for about an hour & a half or until the internal temp is 165. The last 30 minutes or so add in some chunked up potatoes, carrots or if you don't prefer carrots like my husband, add in some green beans.