Thai Peanut Pot Roast
User Reviews
5
Thai Peanut Pot Roast
Description
This Thai Peanut Pot Roast starts by seasoning a 3 to 4-pound chuck roast with kosher salt and black pepper. The roast is browned thoroughly in vegetable oil for a savory crust. Carrot chunks are added around the meat before combining beef broth, coconut milk, creamy peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, minced garlic, and ground ginger to create a rich and flavorful cooking liquid.
The roast and carrots cook covered in this sauce at 325°F for three hours, allowing the meat to become tender and infused with the peanut and Thai-inspired flavors. Broccoli florets are then added atop the roast and steamed under cover for 15 minutes to retain their texture and color.
The finished dish is garnished with chopped peanuts and fresh cilantro, providing crunch and herbal brightness to complement the creamy, nutty sauce and tender meat. It makes for a satisfying main course with a unique flavor profile combining sweet, savory, spicy, and tangy elements from the sauce components and aromatics.
Ingredients
- 3-4 pound chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 carrot peeled and cut into 2" chunks
- 2 cups beef broth
- 1/2 can coconut milk , 7 ounces
- 1/3 cup peanut butter creamy
- 2 tablespoons soy sauce , low-sodium
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 3 cloves garlic , minced
- 1 teaspoon ground ginger , minced
- 2 cups broccoli florets
- 1/4 cup peanuts , chopped
- 2 tablespoons cilantro , for garnish
Instructions
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the vegetable oil to a pan and heat.
- When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add carrots to the pan around the beef.
- In a large bowl whisk together beef broth, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger then pour it over the roast and carrots.
- Cook, covered, for 3 hours.
- Add broccoli to the pot over the roast and cover, cooking for 15 minutes to steam broccoli.
- Garnish with peanuts and cilantro before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 117mg | 39% |
| Sodium | 980mg | 41% |
| Potassium | 913mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3992IU | 80% |
| Vitamin C | 23mg | 26% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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