Cowboy Beef Skillet
This one pot meal recipe will have your dinner guests wondering how the meat was so tender. The secret to this Cowboy Beef Skillet is the cast iron skillet and the garlic and onion that surrounds the London broil as it cooks. The beef will be moist and juicy with an aroma that will fill your house, enticing the family to come down for dinner early. Throw in whatever other healthy vegetables you want to make this a hearty meal everyone will love.
Notes
I sliced the London broil in half so that it would cook more quickly and for easier maneuverability in the pan. If you’d prefer to leave it whole, add an additional half hour of baking time to achieve the same level of tenderness.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this Cowboy food dish, watch this cooking video:
Preparation Time10 min
Cooking Time2 hr 15 min
Cooking MethodSkillet
Ingredients
- 2 1/2 pounds top round London broil, sliced in half
- 4 medium potatoes, cut into large pieces
- 2 medium carrots, peeled and cut into large pieces
- 1 medium onion, cut into wedges
- 3 cloves of garlic, halved
- 3 tablespoons olive oil
- 2 1/2 cups water
- salt and pepper to taste
Instructions
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Preheat the oven to 350 degrees F (or 175 degrees C) and place a dry 12 inch cast iron skillet over a medium high heat.
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In a medium bowl sprinkle all of the veggies with salt and pepper then toss them with a tablespoon of olive oil to get them well coated and set this aside.
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Season the meat liberally with salt and pepper and rub it down with a tablespoon of olive oil.
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Once the pan is hot add a tablespoon of oil to the pan and place the meat presentation side down into the pan to sear. After five minutes on the first side turn the meat over and let it brown for five minutes on the second side.
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Turn off the heat and add the water to the pan then add all of the chopped veggies and season the entire pan with additional salt and pepper to help season the water.
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Cover the pan with a loose tent of heavy duty foil. I like to cut a piece slightly larger than the pan itself then tuck the edges into to pan so nothing drips externally into the oven and the juices drip back into the pan.
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Bake it for an hour then check to make sure the pan doesn’t need additional water. At this point you could also baste the roast.
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Cover again with the foil tent and bake it for an additional hour.
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Remove the pan from the oven then remove the meat from the pan and place it on a dish to rest for 10 minutes.
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Slice the meat into ¼ or ½ inch slices then return it to the skillet with the veggies to soak up the juice and it’s ready to serve.
