Peanut Butter Pot Roast Food

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.

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.

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.

HOMEMADE ROASTED PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
• Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
• Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

ROAST TURKEY IN PEANUT BUTTER

Steps:

• Heat oven to 325 degrees.
• Combine peanut butter, flour, paprika, salt, celery salt and pepper. Stir until blended, adding enough milk or cream to make a medium bodied paste.
• Spread paste over entire turkey, even inside the cavity, covering well.
• Place on rack in a roasting pan.
• Add 1 cup of water under the rack in the pan.
• Bake for 3-4 hours until a meat thermometer reaches 180-185 degrees.
• Baste every 30 minutes with pan juices.

INDONESIAN PORK ROAST WITH PEANUT SAUCE

Steps:

• In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
• Stir till dissolved.
• Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
• Cover and refrigerate until the next day, turning several times.
• Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
• Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
• To serve, let meat stand for 10 minutes.
• Meanwhile, prepare Peanut Sauce.
• Cut meat across the grain into thin slanting slices.
• Serve with sauce.
• Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
• Cook over medium-low heat, stirring, until mixture boils and thickens.
• Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
• Serve hot.
• If made ahead, cover and refrigerate for up to 2 days.
• To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.