Electric Skillet Chuck Roast, exclusively Skirt in the Kitchen
You don’t have to usean oven all the time. You can slow-cook this in an electric skillet, though moderately on low heat, right above the simmer mark on the dial. That would be260, to be exact.But first, sear on the highest heat in virgin coconut oil,the dial set at420degrees. Do both sides and don’t be too concerned about the edges since the skillet is shallow, but if you want to, hold the meat up with strong tongs and sear the edges of the chuck roast. I’m up for that, aren’t you? Just a few minutes…
Use virgin coconut oil since you will have a “sauce” from the meat that a good stiff bread can be dipped nicely into with every other bite of meat. This way, you’re not slurping down grease that is just grease ineach bite of food. Virgin coconut oil is incredibly healthy.
For this particular way of cooking a roast, I don’twant to season the meat before searing, just so it doesn’t toughen from the salt to a considerable degree–the slow-cook method in the electric skillet is not as long of a cooking time as would be in an oven, so the more tender it can be made, the better. Got to be careful with the planning aspect.After the roast has been seared on all sides, remove from the skillet and set aside; cover to keep warm.
Add more virgin coconut oil if needed, and sauté onion, then add mushrooms; lastly add fresh thyme, chopped garlic, and Montreal steak seasoning. I want to keep the garlic from getting too done at this stage, to keep it from tasting bitter if cooked too long.
When mushrooms and onion slivers are cooked satisfactorily, pour into the skillet a good amount of Frank’s RedHot and a small amount of water. Too much liquid will not allow the meat to be as tender as itcould be, so be careful with the amount of water that is added. It’s much thinner than the hot sauce, so the water is what you need to be careful of; and it will thin the hot sauce–of course.Immediately lay the chuck roast down and cover it with the lid unvented. Keep the vent closed. Check on the meat periodically and add just a little of water and hot sauce at a time when needed. Turn the meat over in the skillet and put the lid back on to continue slow-cooking.Let it reach this point of blackening with the lid on at 260 degrees on the dial, still having checked it periodically, and still adding a little bit of water and hot sauce.Remove the meat from the skillet and let set for 15 minutes covered with aluminum foil, then cut against the grain for tender cuts. Remove all fat from the meat. Before you do this, turn the electric skillet down to warm setting so it doesn’t continue to cook up the saucy liquid in the skillet.Transfer meat cuts into the skillet and add water. Cook down some more to slightly thicken to the right consistency of liquid desired to dunk crusty bread into to eat with the meat. Taste for adjustment of seasonings before serving.A good baguette will do great in the liquid, plus fresh thyme and kohlrabi blooms for a garnish. skillet- grilled flowered meat
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FAQs
Absolutely! Adding vegetables such as potatoes, carrots, and onions to the skillet along with the roast can create a complete and delicious meal. Just make sure to cut the vegetables into similar-sized pieces and place them around the roast in the skillet, adjusting the cooking time accordingly.
Can you slow cook in an electric skillet? ›
You don't have to use an oven all the time. You can slow-cook this in an electric skillet, though moderately on low heat, right above the simmer mark on the dial.
Is chuck roast good for pan frying? ›
Chuck roast isn't just for low and slow - it is just as good pan seared.
What temperature do you cook steak at an electric skillet? ›
If using the electric skillet, preheat skillet to 375°- 400°F/190°- 204°C. Meat may stick. Cook on one side until browned. It will loosen as it browns.
Can I use an electric skillet like an oven? ›
You can use an electric frying pan to bake foods such as cakes, biscuits, cornbread and potatoes--all without turning on your oven.
What is the difference between pan frying and pan roasting? ›
Roasting and Frying – Interesting Facts
Frying and roasting are two popular cooking methods that both use high, dry heat. Frying describes the preparation of meat, fish and vegetables with oil or fat in a pan, while roasting is particularly popular for larger cuts of meat and is done in the oven.
How to pan fry chuck? ›
Pan-Seared Chuck Steak
Transfer the steaks to the pan and sear on each side for 2-3 minutes, turning with tongs. Turn the heat to low, continuing to cook to your preferred doneness (about 4-5 additional minutes for medium rare). Rest at room temperature for 5-10 minutes.
Do you put water in the pan when cooking roast beef? ›
To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.
Which cooking method is best for a chuck roast? ›
How do you cook tender chuck roast? Braising meat, or searing and slow cooking it in liquid, is a fail-safe method for meltingly tender meat.
What temperature is considered medium heat on an electric skillet? ›
Medium heat falls between 300º and 375º. Use the medium setting for browning, frying and sauteeing. In general, the thinner the food you're frying, the higher the temp you can go.
if you have an electric griddle, this is a good time to use it. Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet. When griddle or pan is at correct temperature, slide the patties onto the surface to begin cooking.
Can you sear meat in an electric skillet? ›
Searing Power: Electric skillets can reach high temperatures quickly, allowing you to achieve that delicious crust on the outside of your steak while keeping the inside tender and juicy.
Can you cook in an electric frying pan? ›
Versatile: Cook an extensive range of dishes in this electrified pan. Use it to roast, bake, steam, braise, stew, poach, saute and fry. Our electric pan is perfectly suited to preparing everything from roasts to stir-fries and casseroles to pilaffs.
Can you use an electric roaster like an oven? ›
An electric roaster oven is a portable appliance that can serve as an extra oven for cooking a turkey or large roast. Generally the cooking time and oven temperature setting are the same as for conventional cooking. Always check the roaster's use and care manual for the manufacturer's recommended temperature settings.
Does an electric frying pan use a lot of electricity? ›
How many watts does a Fry Pans use? The average Fry Pans uses 1000 watts. Your devices wattage may be different depending on the brand, size, or other factors. You can generally find the wattage of your Fry Pans in the user manual or on the device itself.
Electric Skillet Chuck Roast, exclusively Skirt in the Kitchen
But first, sear on the highest heat in virgin coconut oil,the dial set at420degrees. Do both sides and don’t be too concerned about the edges since the skillet is shallow, but if you want to, hold the meat up with strong tongs and sear the edges of the chuck roast. I’m up for that, aren’t you? Just a few minutes…
After the roast has been seared on all sides, remove from the skillet and set aside; cover to keep warm.
Immediately lay the chuck roast down and cover it with the lid unvented. Keep the vent closed. Check on the meat periodically and add just a little of water and hot sauce at a time when needed. Turn the meat over in the skillet and put the lid back on to continue slow-cooking.
Let it reach this point of blackening with the lid on at 260 degrees on the dial, still having checked it periodically, and still adding a little bit of water and hot sauce.
Remove the meat from the skillet and let set for 15 minutes covered with aluminum foil, then cut against the grain for tender cuts. Remove all fat from the meat. Before you do this, turn the electric skillet down to warm setting so it doesn’t continue to cook up the saucy liquid in the skillet.
Transfer meat cuts into the skillet and add water. Cook down some more to slightly thicken to the right consistency of liquid desired to dunk crusty bread into to eat with the meat. Taste for adjustment of seasonings before serving.
A good baguette will do great in the liquid, plus fresh thyme and kohlrabi blooms for a garnish. 
