Things You'll Need
3 to 4 pounds beef roast
1 cup non-iodized salt
1 gal. cold water
1 tbs. cooking oil
1 medium onion, sliced
Ground black pepper
Before ordering out for dinner tonight, consider cooking a roast in an electric skillet. An electric skillet is simple to use and distributes heat evenly. These skillets are a great backup source if your stove-top oven stops working, and they make it possible to cook a large amount of food by giving you more workspace. Because you can adjust the numeric temperature of an electric skillet, they are also a great benefit for chefs who are experimenting with cooking times and temperatures for their recipes.
Create a brine solution for the roast. The brine makes the roast tender and juicy. Combine 1 cup of non-iodized salt with 1 gal. of cold water. Place the roast in a shallow container, and pour the brine mixture over the roast. Allow the roast to brine overnight or for at least 6 hours. Turn the roast beef every 2 to 3 hours to ensure that the brine soaks evenly into the roast.
Preheat the electric skillet to 425 degrees Fahrenheit. Once the electric skillet is hot, add 1 tbsp. cooking oil.
Place the roast, fat side down, in the skillet once the vegetable oil begins to simmer. Brown the beef for 10 to 15 minutes.
Add sliced onions on top of the beef. Season the beef with salt and ground black pepper.
Reduce the heat on the electric skillet to 200 degrees Fahrenheit. Cover the skillet with a lid. Simmer the beef 30 minutes per pound. For a 3- to 4-pound beef roast, cook the roast for 1 1/2 hours to 2 hours.
Turn the roast halfway through its cooking time. This will ensure that the roast cooks evenly.
Check the roast beef periodically to ensure that it does not scorch. If the electric skillet begins to scorch the roast, add a small amount of water to the pan as needed.
Place a food thermometer in the center of the beef. The beef is safe to eat once the thermometer reads 145 degrees Fahrenheit.
Remove the roast from the electric skillet. Place the roast on a cutting board, and cut the roast across the grain. Serve while it is still hot.
Always remember to wash your hands before and after handling raw meat to prevent spreading bacteria.