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Granny's Electric Skillet Roast

This crispy, flavorful shredded roast is cooked up in an electric skillet with a packet of onion soup mix - just like Granny made it!
Course Main Course
Author Amy Roberts | Raising Arrows


  • 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.