Thai Peanut Pot Roast Recipe

Thai Peanut Pot Roast Recipe

How To Make Thai Peanut Pot Roast

East meets West in this fusion pot roast recipe that takes tender chunks of beef and veggies and braises them in a creamy Thai-inspired peanut sauce.

Preparation: 15 minutes
Cooking: 3 hours 45 minutes
Total: 4 hours



  • 4lbchuck roast
  • 2tbspvegetable oil
  • 1tspkosher salt
  • ½tspcoarse ground black pepper
  • 3carrots,peeled and cut into 2-inch chunks
  • 2cupsbeef broth
  • 7ozcoconut milk,(½ can)
  • cupcreamy peanut butter
  • 2tbspsoy sauce,low-sodium
  • 2tbsphoney
  • 1tbsprice wine vinegar
  • 1tbsplime juice
  • ½tspsesame oil
  • 3clovesgarlic,minced
  • 1tspground ginger,minced
  • 2cupsbroccoli florets
  • ¼cuppeanuts,chopped
  • 2tbspcilantro,for garnish


  1. Preheat your oven to 325 degrees F.

  2. Season the chuck roast with the Kosher salt, pepper and thyme.

  3. Add the vegetable oil to a pan and heat.

  4. When it ripples and is hot add in the roast and brown, deeply, for 4 to 5 minutes on each side.

  5. Add carrots to the pan around the beef.

  6. 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.

  7. Cook, covered, for 3 hours.

  8. Add broccoli to the pot over the roast and cover, cooking for 15 minutes to steam broccoli.

  9. Garnish with peanuts and cilantro before serving.


  • Calories: 517.98kcal
  • Fat: 29.14g
  • Saturated Fat: 11.22g
  • Trans Fat: 0.60g
  • Monounsaturated Fat: 12.80g
  • Polyunsaturated Fat: 4.23g
  • Carbohydrates: 13.15g
  • Fiber: 1.71g
  • Sugar: 7.13g
  • Protein: 54.46g
  • Cholesterol: 145.15mg
  • Sodium: 768.65mg
  • Calcium: 67.27mg
  • Potassium: 1335.76mg
  • Iron: 7.80mg
  • Vitamin A: 225.36µg
  • Vitamin C: 19.16mg
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