Name: Thai Peanut Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 45 min
Yield: 8
Ingredients: 4 lb chuck roast; 2 tbsp Vegetable Oil; 1 tsp kosher salt; ½ tsp coarse ground black pepper; 3 carrots; 2 cups beef broth; 7 oz coconut milk; ⅓ cup creamy peanut butter; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice wine vinegar; 1 tbsp lime juice; ½ tsp sesame oil; 3 cloves garlic; 1 tsp ground ginger; 2 cups broccoli florets; ¼ cup peanuts; 2 tbsp cilantro

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

Serves:

Ingredients

4lbchuck roast
2tbspvegetable oil
1tspkosher salt
½tspcoarse ground black pepper
3carrots,peeled and cut into 2-inch chunks
2cupsbeef broth
7ozcoconut milk,(½ can)
⅓cupcreamy 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

Instructions

Preheat your oven to 325 degrees F.
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 to 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.