Best 9 Peanut Butter Pot Roast Recipes

SUPER TENDER INSTANT POT POT ROAST

Steps:

• Turn Instant Pot to the 'saute' setting. Add the 2 tablespoons of olive oil and allow it to heat.
• While the olive oil is heating, rub the salt and pepper all over the roast, making sure to get all sides.
• With the pan and olive oil heated, add the roast to the bottom of the pan and sear each side for 3-5 minutes.
• To a small bowl, combine the beef broth/stock, minced garlic, Italian seasoning, and Worcestershire sauce. Whisk to combine.
• ADDING VEGETABLES: You can add the vegetables with the roast, but they will be on the softer side when the roast is done. Adding them to the broth mixture with the roast will help to add flavor to the broth and dish as they cook down. If you prefer more firm carrots and potatoes - add them at the end with some additional time attached.
• Once you've seared the second side of the roast - cancel the 'saute' setting. Pour the broth mixture over the roast, place the lid on, lock it, and make sure the vent is set to the 'sealed' position. *As noted in the instruction above, you can add the vegetables now or wait.
• Turn it to the 'pressure cook' setting, on high, and set the timer for 60 minutes. If using a larger roast, increase your time by 10 minutes per pound.
• When the timer goes off: *IF YOU ADDED THE VEGGIES WITH THE ROAST: Do not do a quick release. Do a 10-minute natural release followed by a quick release. *IF NO VEGGIES: do a quick release to remove any pressure from the pot. Once all pressure is released, remove the lid. Check the roast. If it is fork tender (to your preference), then remove it now and cover with foil to keep warm. If not, leave it in for the next step to allow it to cook even more.
• Add the potatoes, onions, and carrots. Put the lid back on, and turn the valve back to the 'sealed' position. Select the 'pressure cook' setting and set the timer for 10-15 minutes. Time will be dependent on how large your potatoes are cut, as well as how firm you like your vegetables.
• When the timer goes off, allow for a 10-minute natural release, before doing a quick release for any additional pressure prior to removing the lid.
• Remove the vegetables and beef to a serving bowl and cover with foil to keep warm. If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
• Safely taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
• Gravy: Turn the Instant Pot to the 'saute' setting on high. Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
• Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).
• Heat a large pan over medium heat with the olive oil. While the olive oil and pan are heating, season the roast with salt and pepper.
• Once heated, place the roast into the pan to sear/brown for 3-5 minutes per side.
• To the crock pot, add the carrots, potatoes, onion, and minced garlic.
• Once the roast has browned, add it to the crock pot atop the vegetables. In a small mixing bowl, combine the beef broth, Italian seasoning, and Worcestershire sauce.
• Cook on LOW for 6-8 hours or HIGH for 4-5 hours. Time will be dependent on your crock pot. You will know when it's done - the roast should be fork tender.
• Once the roast is done, remove the vegetables and roast to a serving bowl or platter and cover with foil to keep warm.
• If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
• Taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
• Safely transfer the leftover beef broth to a saucepan placed over high heat.
• Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
• Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).

SLOW COOKER POT ROAST

Steps:

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Using a few paper towels, dab both sides and edges of roast to remove any excess juices. Season with salt and pepper.
• Once oil is hot, add the roast to the pot to sear for 4-5 minutes before flipping to sear other side for 4-5 minutes. Both sides should be seared until browned. Transfer to a 6-quart slow cooker.
• If needed, add 1/2-1 tablespoon of additional olive oil to pan. Add the onion and saute 2-3 minutes. Add minced garlic and saute 30 seconds, or until fragrant.
• Pour the Worcestershire sauce over the roast and then cover the top with the onion and garlic mixture.
• Return pot to burner, pour in broth and add the thyme and rosemary. Cook for 1 minute. Using a spatula, scrape any brown bits that may be left in the pan.
• Add the potatoes, carrots, and mushrooms to the pot, resting on top of the roast. Pour the broth over vegetables.
• Season entire crock pot with salt and pepper, either with amounts listed above or to your taste preference.
• Cover the crock pot with a lid and cook on low-heat for 8-9 hours, or until the roast and vegetables are fork tender.
• When ready, carefully remove vegetables and roast using a slotted spoon or tongs.
• Pull roast apart using two forks and serve with vegetables garnished with freshly chopped parsley and drizzled with gravy.
• Using a few paper towels, dab both sides and edges of roast to remove any excess juices. Season with salt and pepper.
• Set a 6-quart Instant Pot to 'Saute' and heat 1 tablespoon of olive oil. When the oil is hot, sear both sides of the roast until browned, approximately 4-5 minutes per side.
• Remove the roast to a plate and set aside. If needed, add 1/2-1 tablespoon of olive oil to the IP. Add the onions to saute for 2-3 minutes. Add minced garlic and saute 30 seconds, or until fragrant.
• Pour beef broth into pot, followed by thyme and rosemary. Using a spatula, scrape along the bottom of the pot to remove any brown bits left from searing and sauteing, making sure to get every bit to prevent getting the 'burn' notification.
• Add the roast back to the pot. Pour the Worcestershire sauce overtop. Layer the roast with potatoes.
• Season with salt and pepper, to taste.
• Place lid on the Instant Pot, closing the steam valve.
• Switch the setting to 'manual' mode for 45 minutes on high pressure. When finished cooking, quick-release pressure according to manufacturer's directions.
• Add the carrots and mushrooms. Select the 'manual' mode, adjust the pressure to high, and set the time for 10 minutes. When finished, quick-release according to the manufacturer's directions.
• Remove vegetables and beef from the IP using a slotted spoon. Shred the beef using two forks. Serve garnished with parsley and drizzled with gravy.
• Pour broth from slow cooker/instant pot through a fine mesh strainer into a small saucepan placed over medium-high heat. Bring to a boil.
• Mix together 2 1/2 tablespoons of cornstarch with 1/4 cup of cold water.
• Pour half of the cornstarch into the broth and whisk as it cooks down and thickens. Add last half if the mixture is too thin. If the mixture gets too thick to your liking, add more beef broth, as needed, until desired consistency is met.
• Drizzle over beef and vegetables. Garnish with freshly chopped parsley.

THAI PEANUT POT ROAST

Steps:

• 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.

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

THAI-STYLE PEANUT PORK

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

WEST AFRICAN POT ROAST

Steps:

• Preheat oven to 325°F.
• Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
• Salt and pepper the beef to your taste.
• Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
• In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
• Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
• Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
• If the sauce lookes oily, skim off the fat, then serve with the sliced roast.

SLOW COOKER THAI PEANUT PORK

Steps:

• Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
• Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
• Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

PEANUT BUTTER PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Trim fat from tenderloin.
• Sprinkle with fresh ground black pepper to taste.
• Line a baking dish with parchment paper or aluminim foil.
• Mix the soy sauce, peanut butter, red pepper and minced garlic together.
• Spread mixture over pork loin.
• Bake uncovered for 30 minutes.
• Remove from oven.
• Carefully spread pineapple preserves on top of pork loin.
• Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
• Let stand for 5 minutes before serving.

ROAST PORK BELLY WITH CARAMELISED PEANUT SAUCE

Steps:

• Pound all of the ingredients for the spice rub together using a pestle and mortar. You'll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.
• To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise - it's much too strong if you pound it - and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.
• Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.
• Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises - be careful not to burn it - then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.