Skillet Pot Roast
A hearty skillet pot roast featuring tender beef, savory onion soup, and simple seasonings, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat electric skillet, uncovered, at 325°F.
- Brown the roast for 5 minutes per side.
- Reduce heat to simmer.
- Sprinkle the roast with seasoned salt, seasoned pepper, dry onion soup mix, and sliced onion.
- Cover and roast for about 2 1/2 hours, turning after 1 hour.
- Add vegetables such as quartered potatoes or cut carrots at this time if desired.
- Collect and use juices for gravy.
Tips & Substitutions
For a more robust flavor, consider marinating the roast overnight with the seasoned salt, pepper, and onion soup mix. If you don’t have dry onion soup mix, a combination of onion powder, garlic powder, and a touch of beef bouillon can be a great substitute. Experiment by adding herbs like thyme or rosemary for additional depth.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or buttered noodles to complement the rich gravy. Roasted vegetables, like carrots and parsnips, pair well for added sweetness. This dish pairs beautifully with Honey Orange Yams for a delightful contrast of flavors. Don't forget to serve with crusty bread to soak up the delicious juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the roast in a skillet over low heat, adding a splash of beef broth to keep it moist, or microwave in short intervals until warmed through. Avoid high heat to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Pot Roast contains roughly 112 calories, with 10g protein, 3g carbohydrates, and 7g fat. It is an excellent source of vitamin C (46% of the Daily Value) and protein (20% of the Daily Value). Note that it is relatively high in sodium, at 1193mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like brisket or round roast; however, cooking times may vary. Choose a cut that benefits from slow cooking to ensure tenderness. Chuck roast is preferred for its marbling and flavor.
What vegetables can I add to the pot roast?
Root vegetables like carrots, potatoes, and turnips work well. You can add them during the last hour of cooking for a tender texture. Feel free to include parsnips or even green beans for a colorful and nutritious addition.
How do I make the gravy from the pot roast juices?
To make gravy, remove the roast and keep the juices in the skillet. Whisk in a tablespoon of flour or cornstarch mixed with water to thicken. Simmer until the desired consistency is reached, scraping up any browned bits for extra flavor.
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).