Peanut Butter Pot Roast
A rich, savory pot roast slow-braised with a peanut butter-enriched gravy that melts into the most tender, deeply flavored Sunday dinner you have ever put on your table. The peanut butter adds a velvety richness and subtle nuttiness that makes the gravy unforgettable.
Equipment
- Dutch Oven or Heavy Lidded Pot
- Cast Iron Skillet (optional, for searing)
- Tongs
- Wooden Spoon
- Meat Thermometer
Ingredients
The Roast
- 3.5 lb chuck roast bone-in or boneless
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 2 tbsp vegetable oil or bacon grease
The Braising Liquid and Gravy
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 2 cup beef broth
- 1 cup water
- 0.33 cup creamy peanut butter not natural-style
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
The Vegetables
- 1.5 lb Yukon Gold potatoes quartered
- 4 carrots cut into 2-inch pieces
- 2 celery stalks cut into 2-inch pieces
Instructions
Prepare and Sear the Roast
- Pat the chuck roast dry with paper towels. Mix salt, pepper, garlic powder, and smoked paprika together and season the roast generously on all sides. Let it sit at room temperature for 15-20 minutes while you prep the vegetables.
- Heat vegetable oil or bacon grease in a Dutch oven over medium-high heat until the oil shimmers. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove the roast and set aside.
Build the Braising Liquid
- Reduce heat to medium. Add diced onion to the pot and cook for 3-4 minutes, scraping up the browned bits from the bottom. Add minced garlic and cook for 30 seconds until fragrant.
- Whisk together beef broth, water, peanut butter, Worcestershire sauce, tomato paste, apple cider vinegar, and brown sugar until the peanut butter is fully dissolved. Pour the mixture into the pot with the onions.
Braise the Roast
- Return the roast to the pot, nestling it into the liquid. The liquid should come about halfway up the roast. Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.
- Braise for 2.5 hours, turning the roast once halfway through. The meat should be getting very tender but not quite falling apart yet.
Add Vegetables and Finish
- Tuck the quartered potatoes, carrots, and celery around the roast. Replace the lid and cook for an additional 45 minutes to 1 hour, until the vegetables are fork-tender and the meat pulls apart easily with a fork.
- Remove the roast and vegetables to a serving platter. Skim any excess fat from the surface of the gravy. Taste the gravy and adjust salt, pepper, or a splash of vinegar as needed. The gravy should be rich, velvety, and slightly nutty.
- Slice or pull the roast apart into portions. Spoon the peanut butter gravy generously over the meat and vegetables. Serve immediately.
Nutrition
Calories: 485kcalCarbohydrates: 26gProtein: 42gFat: 24gSaturated Fat: 8gCholesterol: 117mgSodium: 680mgPotassium: 920mgFiber: 3gSugar: 5gVitamin A: 185IUVitamin C: 14mgCalcium: 55mgIron: 5mg
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