Thai Peanut Pot Roast is the ultimate Asian-American comfort food! It’s tender, slow-braised & packed with rich flavors the family will love!
This Thai Peanut Pot Roast is a delicious twist on a classic comfort food favorite, with bold Thai-inspired flavors. For another hearty Beef dinner, give my Classic Pot Roast or Indian Butter Pot Roast a try!
Why You’ll Love This Pot Roast?
- You’ll only need one pot to make this easy dinner so clean up is even easier!
- Once the roast is seared and the sauce is added, the oven does most of the cooking.
Sabrina’s Thai Peanut Pot Roast Recipe
East meets West with this newest addition to my 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. Perfect to make on a weeknight that you have some extra time but great for the weekend when you have some family coming over.
Recipe Card
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 and pepper.
- Add the vegetable oil to an oven-safe Dutch oven or heavy pot on the stovetop.
- Sear the roast for 4-5 minutes on each side.
- Add carrots around the roast.
- 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.
- Cover the pot and transfer to the oven to cook 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
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Note from Sabrina
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 my slow cooker and pressure cooker instructions below if you prefer those methods!
Table of contents
About this Recipe
The tender chuck roast is smothered in a mild Thai Peanut Sauce that the whole family will enjoy. The creamy sauce for the 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!
Can this be made ahead of time?
Yes! You can make this 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 it ahead of time, thaw it overnight in the refrigerator and reheat in the oven on low heat.
Pairing Suggestions
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 recipe is naturally low carb, so to keep it healthy and serve as a Lettuce Wrap filling or over Sautéed Green Beans!
How to Store
- 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 Pot Roast completely before freezing in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Alternative Cooking Techniques
Slow Cooker Method
- 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 Method
- 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.
Variations
- 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.
Related Recipes
More Delicious Pot Roasts
These photos were in a previous version of this post
This really sounds delicious! My Indian friend makes roasted lamb with peanut butter, I told her I have heard of such a thing. I definitely will try it , but I would appreciate a slow cooker version of this as well. I will try out the chicken recipe.
Thanks for bringing all these recipes to us!
You’re welcome! Let us know how you like the Thai Peanut Pot Roast when you get a chance 🙂
Just wow. I will make this again and again.
What a fun twist on a classic! The flavor profile was on point!
I’m so glad you enjoyed it, Andrea.
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.
Thanks for the 5 stars, Lily.
Genius! I never thought to put these flavors on a pot roast! So good! Love the change-up to the flavor profile!
It’s fun to change things up. Thanks for the 5 star rating, Betsy.
Made this tonight with mashed potatoes and dinner rolls. What a fantastic recipe. This will be a regular in our dinner rotation. Thank you!!
I’m so glad you enjoyed it, Mark.
WOW! This roast sounds fantastic! Thank you for another great recipe. I really appreciate the directions for the Instant Pot.
It’s good to have options. Enjoy!