Round Roast Breakfast skillet. This top round roast cast iron skillet recipe was cooked on top of a stove and turned out delicious! It would be an easy recipe to adapt for a BBQ grill, campfire or even a wood burning stove (affiliate link) just be sure to keep the temperature low enough that the top round roast cooks low and slow. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast.
Spread the mixture by hand over the roast covering as much as you can. Place the roast in a cast iron skillet. Place a cast-iron skillet over high heat.
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a special dish, round roast breakfast skillet. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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This top round roast cast iron skillet recipe was cooked on top of a stove and turned out delicious! It would be an easy recipe to adapt for a BBQ grill, campfire or even a wood burning stove (affiliate link) just be sure to keep the temperature low enough that the top round roast cooks low and slow. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast.
To get started with this recipe, we have to first prepare a few components. You can cook round roast breakfast skillet using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Round Roast Breakfast skillet:
- {Make ready 4 of russet potatoes.
- {Take 4 of eggs.
- {Make ready 1 of bell pepper.
- {Prepare 1 of pablano pepper.
- {Get 2 of medium yellow onions.
- {Make ready 15 ounces of round roast.
- {Get 4 Tbl of avocado oil.
- {Prepare of Salt and pepper to taste.
Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and. Season with salt and pepper, to taste, and toss.
Steps to make Round Roast Breakfast skillet:
- Rinse and dice the potatoes into approximately 1" wedges or smaller..
- Place wedges in a bowl and combine with 2 Tbl avocado oil. Toss then add ground black pepper and toss again until uniform.
- Pour into a large Skillet covered in aluminum foil. Heat in an oven set to 375 F. Don't worry about time we'll check it at the end. It won't burn, I promise..
- Slice the round roast into thin strips. Be sure to trim off sections of fat..
- Pour the remaining avocado oil in a 2nd large Skillet and coat. Then add the roast strips. Heat on medium low. Add ground pepper and toss. Place a pot lid over the steak to retain steam.
- Slice the peppers and onions into thin strips and combine in a bowl. Toss until uniform.
- In a small third Skillet start cooking the eggs. (You already know how to fry eggs).
- Once the steak is done on both sides add the peppers and onions. Keep the lid on and toss periodically..
- The eggs are ready to flip now. Flip them and remove..
- Check on the peppers and onions. Keep tossing periodically until they're firm but not too firm (varies with taste)..
- Once the peppers and eggs are done the potatoes should be also. Add the steak pepper mixture to each bowl, then 1/4 of the potatoes and 1/4 eggs on top..
Add to the skillet around the roast. Place the seasoned roast on the rack in roasting pan. Place a large griddle or cast-iron skillet over high heat or heat the grill to high. Remove the roast carefully from the water. If the grill is already hot, or the skillet is smoking, cut open the bag and put the roast on the grill or skillet.
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