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
Preparation
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.
