Thai Peanut Pot Roast

Thai Peanut Pot Roast is the ultimate Asian-American comfort food fusion! Melt-in-your-mouth chuck roast slow braised in an easy, creamy Thai peanut sauce.

Classic Pot Roast and Slow Cooker Thai Peanut Chicken come together for a hearty Main Dish that is delicious all on it’s own or served with rice, potatoes, or noodles!

Thai Peanut Pot Roast in blue pot

THAI PEANUT POT ROAST

East meets West with this newest addition to our Pot Roast Recipe Collection! Thai Peanut Pot Roast is a budget friendly meal with the flavors of Asian takeout for a fraction of the cost. The tender chuck roast is smothered in a mild Thai Peanut Sauce that the whole family will enjoy.

The creamy sauce for Thai Peanut Pot Roast is made with simple ingredients that you can find in any grocery store, along with pantry items you may have on hand. The best part about ingredients like sesame oil, ground ginger, and rice wine vinegar is that a little goes a long way so you’ll have plenty left over to try other easy Asian Recipes!

Thai Beef Peanut Roast with Carrots and Broccoli

You can make Thai Peanut Pot Roast ahead of time as an easy freezer meal. You can freeze just the sauce before cooking separately to use whenever chuck roast goes on sale, or freeze the entire roast after it’s cooked. Either way you make Thai Peanut Pot Roast ahead of time, thaw it overnight in the refrigerator and reheat in the oven on low heat.

Speaking of the oven, this Thai Peanut Pot Roast is finished low and slow in the oven for tender, fall-apart, melt-in-your-mouth beef. You can also make this pot roast in the slow cooker, Instant Pot, or keep it going on the stove top. For the stovetop, just move the pot to the back burner, cover, and stir occasionally. Check out our slow cooker and pressure cooker instructions below if you prefer those methods!

MORE POT ROAST RECIPES:

Thai Peanut Pot Roast is great to serve year round but it is especially good on cozy, winter nights! Serve it over White Rice, Brown Rice, or Mashed Potatoes to soak up all that delicious Thai Peanut Sauce. (Don’t forget the Dinner Rolls!) This Keto-friendly Thai Peanut Pot Roast is naturally low carb, so to keep it healthy and serve as a Lettuce Wrap filling or over Sautéed Green Beans!

VARIATIONS ON THAI PEANUT POT ROAST

  • Meat: Instead of chuck roast, try this peanut sauce with a whole chicken, or bone-in skin on chicken pieces, a large pork shoulder, or turkey breast.
  • Peanut Sauce: Add other Asian seasonings to the peanut sauce like Thai curry paste, garam masala, fish sauce, or oyster sauce. You can use other nut butters or use sunbutter if you need a nut-free, allergy-friendly substitute.
  • Veggies: Other vegetables to use are cauliflower, spinach, green beans, or kale. Add a chopped onion for more flavor, sautéing it after you brown the beef. 
  • Potatoes: For a complete one-pot meal, make Thai Peanut Pot Roast with diced potatoes added along with the carrots. You can also stir in a can of chickpeas with the broccoli for a hearty starch, like you would a curry.

Thai Peanut Pot Roast before braising

Slow Cooker Thai Peanut Pot Roast

  • In a large skillet over medium high heat, add 1 tablespoon vegetable oil.
  • Brown seasoned chuck roast 3-4 minutes each side. Remove and place meat in slow cooker.
  • Whisk sauce ingredients (everything except carrots, broccoli, peanuts, and cilantro) together in slow cooker.
  • Nestle beef and carrots in the sauce, spooning sauce over meat a few times.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  • Add in broccoli florets during last 30 minutes of cooking and cook until tender.
  • Serve with peanuts and cilantro as garnish.

Instant Pot Thai Peanut Pot Roast

  • Add oil to Instant Pot and turn on Sautéed function. Once oil is hot, brown beef for 3-4 minutes on each side.
  • Remove meat and set aside. Turn off Instant Pot.
  • Deglaze the pot with 1 cup broth, scraping off any browned bits.
  • Whisk in the remaining broth and everything except carrots, broccoli, peanuts, and cilantro for sauce.
  • Add the beef back to the pot and cover with carrots. Spoon sauce over beef.
  • Close lid and seal valve. Cook on Manual High Pressure for 45 minutes for 3 pound roast. (15 minutes per pound)
  • Quick release pressure. Remove lid when safe to do so.
  • Stir in broccoli florets and Cook Manual High Pressure for 0 minutes.
  • Naturally release pressure for 5 minutes, then quick release. Garnish with peanuts and cilantro to serve.

MORE EASY, MOUTHWATERING THAI PEANUT RECIPES

HOW TO STORE THAI PEANUT POT ROAST

  • Serve: Thai Peanut Pot Roast can be kept at room temperature for up to 2 hours before it should be stored.
  • Store: Once cooled enough to store, place in an airtight container and refrigerate for up to 3 days. Reheat in the oven or on the stovetop for best taste.
  • Freeze: Cool Thai Peanut Pot Roast completely before freezing in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Thai Beef Peanut Roast with Carrots and Broccoli

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Thai Peanut Pot Roast

Thai Peanut Pot Roast is the ultimate Asian-American comfort food fusion! Melt-in-your-mouth chuck roast slow braised in an easy, creamy Thai peanut sauce.
Yield 8 servings
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Course Dinner
Cuisine American, Thai
Author Sabrina Snyder

Ingredients
 

  • 3-4 pound chuck roast
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 carrots , peeled and cut into 2" chunks
  • 2 cups beef broth
  • 1/2 can coconut milk , 7 ounces
  • 1/3 cup creamy peanut butter
  • 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

Calories: 518kcal | Carbohydrates: 13g | Protein: 39g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 980mg | Potassium: 913mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3992IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 5mg
Keyword: Thai Peanut Pot Roast

Thai Peanut Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was such a fun twist on a classic pot roast, we loved all of the flavors in it! This was an incredible family dinner.

  2. Made this tonight with mashed potatoes and dinner rolls. What a fantastic recipe. This will be a regular in our dinner rotation. Thank you!!

  3. WOW! This roast sounds fantastic! Thank you for another great recipe. I really appreciate the directions for the Instant Pot.