Beef Pot Roast In A Skillet
A hearty beef pot roast cooked in a skillet with tender vegetables and rich flavors, perfect for comforting family dinners and slow-cooked meals.
Ingredients
Instructions
- Season the roast with salt, pepper, and meat tenderizer.
- Cut slices in the roast and insert garlic cloves into the holes.
- Roll the roast in flour to coat.
- Heat cooking oil in a skillet and brown the roast at high heat.
- Once browned, pour off excess oil.
- Add enough water to cover the roast.
- Reduce heat to low and simmer for 3.5 to 4 hours.
- Add chopped onions and diced potatoes.
- Cook until the vegetables and meat are tender.
Tips & Substitutions
For added flavor, consider marinating the roast overnight with your favorite spices or herbs. If you don't have meat tenderizer, a mixture of vinegar and soy sauce can work effectively. You can substitute the potatoes with carrots or parsnips for a different taste. Browning the roast properly is crucial for flavor, so don't rush this step.
Serving Suggestions
This beef pot roast pairs beautifully with crusty bread or a simple green salad. Consider serving it alongside steamed vegetables or a creamy coleslaw for a delightful contrast. For a comforting finish, complement your meal with a slice of Cherry Blossom Pudding for dessert.
Storage & Reheating
Allow the leftovers to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days. To reheat, place the pot roast in a covered skillet over low heat or in the microwave, adding a splash of broth or water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Pot Roast In A Skillet contains roughly 488 calories, with 9g protein, 51g carbohydrates, and 30g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1872mg per serving (81% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely! While round, sirloin, or rump are recommended, you can also use chuck roast or brisket. These cuts have a good amount of fat and connective tissue, which will break down during cooking to keep the meat tender and juicy.
How can I tell when the pot roast is done?
The pot roast is done when it reaches an internal temperature of at least 190°F (88°C) and is fork-tender. You can test this by inserting a fork into the meat; it should shred easily. The long cooking time at low heat helps achieve this tenderness.
Is it possible to cook this in a slow cooker instead?
Yes, you can adapt this recipe for a slow cooker. After browning the roast, transfer it to the slow cooker and add water, onions, and potatoes. Cook on low for 6-8 hours or on high for 4-5 hours until tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).