This crispy, flavorful shredded roast beef is cooked up in an electric skillet with a packet of onion soup mix – just like Granny made it!
My husband’s Granny was known for her cooking and baking skills. She even made our wedding cake! It had like a gazillion pounds of butter in it!
Many of my memories of Granny involve her standing in the kitchen with me as her sous chef. The first Thanksgiving I shared with Ty’s family she had me tearing up bread into a big stainless steel bowl for her famous sausage dressing recipe.
She had such a profound influence on so many of our family food traditions, and there is rarely a week that goes by that we don’t make a recipe she taught me or use a mixing bowl she gave me.
Even though I was not related by blood to her, she treated me as one of her own, and I am forever grateful for her love during the 25 years I knew her.
Those of you who are faithful readers of the blog know it is Granny who gave us our 100% Whole Wheat Bread recipe and our traditional Thanksgiving Dressing recipe. So, it is in honor of her memory that I share with you yet another “Granny recipe” – Granny’s Electric Skillet Roast!
Granny bought me an electric skillet from a thrift store so I could make this roast. We later replaced that skillet with a Saladmaster electric skillet just like the one she owned. Now I feel totally authentic!
NOTE: Saladmaster electric skillets are stainless steel with an oil core for even heat distribution. They have valves in the lids that flutter and act much like a pressure cooker. In fact, my Saladmaster cookware is the reason I have no need for an Instant Pot – they literally do the same thing.
Just so you know – I have made Granny’s roast from beef, buffalo, and deer meat. All have been fantastic!
You start by heating your electric skillet to 400 degrees. When it is fully heated, you place the roast in the pan and sear it on both sides. This helps to hold the juices in for a moist roast, and creates a flavorful crisp on the outside.
This step is imperative for creating the final mouth-watering results!
Granny noted that to get the right sear, you’ll need to wait until the meat starts to “lift” from the pan easily. I am terrible about not wanting to wait, but she’s right – it’s not the perfect sear until you can easily lift the chunk of meat and flip it over to the other side.
By the way, you can use a bit of oil to sear the meat in – especially if you are not using stainless steel cookware. Just don’t overdo the oil – you’re not frying – you’re searing.
The only other ingredients this recipe needs are a packet of dry onion soup mix and water.
Oh, and some TIME for the roast to simmer in the juices. But, thankfully, you don’t have to babysit this roast – it literally cooks itself to tender perfection!
Once you have seared the roast, mix the packet of dry onion soup mix into a cup of water and add to the skillet. Then simply add more water until it reaches halfway up the roast, lifting the meat to allow the soup mix and water to get underneath.
From here, you turn down the electric skillet to 250 or 200 (I do 250 for about an hour and then back it off to 200), and check on the roast every now and then to make sure the water hasn’t completed evaporated.
You can literally cook this roast all day long, but I’ve found that it is often ready after about 6 hours. I shred it (just like Granny did) and let it cook off the water and crisp up a bit. Yummy!
See those crispy bits in there?! Those are the best bites! You will want to grab them before the kids get them all.
While your roast is cooking, you could do roasted vegetables or mashed potatoes, make some bread, or a fruit salad. The possibilities are endless because you aren’t tying up the oven or stovetop with your main dish!
By the way, this roast makes AMAZING sandwiches! I’ve even used it to top nachos!
Now my mouth is watering…
And since I know your mouth is watering too, here’s the recipe!
(And yay for another Granny recipe being added to the pages of this blog!)
Granny’s Electric Skillet Roast
- Electric Skillet
- 1 beef roast We usually do a 4-5# chuck roast. Any red meat will work for this recipe.
- 1 packet dry onion soup mix
- 1+ cups water
- Heat electric skillet to 400°.
- When skillet reaches 400°, put roast in to sear. When meat easily "lifts" from pan, flip it over to sear on the other side.
- Add 1 packet of dry onion soup mix to 1 cup of water and mix well. Pour water mixture over roast.
- Add enough water to skillet to fill halfway up roast, lifting the meat to allow water to flow underneath.
- Reduce skillet temperature to 250° – 200°. You are looking for a slow simmering temperature. (In a Saladmaster skillet you will want the valve to flutter every so often.)
- Put the lid on the skillet and let the roast cook 6-8 hours, adding water as needed.
- In the last hour of cooking, shred the meat with two forks and allow the water to cook off, creating a nice "crisp" to the roast.