Name: Slow Cooker Red Curry Beef Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Boneless beef chuck roast - 1 (2 1/2 pound); Salt and ground black pepper to taste - 1 (2 1/2 pound); Vegetable oil - 2 teaspoons; Onion, chopped - 1; Red curry paste, or to taste - 1 teaspoon; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Chicken broth - 2 cups; Coconut milk - 1 (14 ounce) can; Diced tomatoes and green chiles - 1 (10 ounce) can; Asian fish sauce, or to taste - 3 tablespoons; Brown sugar - ¼ cup; Garlic, minced - 4 cloves; Tomato paste - 1 tablespoon; Fresh ginger root, peeled and sliced - 1 (3 inch) piece; Lime, juiced - 1; Bay leaves - 2; Small potatoes, halved - 1 ½ pounds; Baby bok choy, sliced in 2-inch sections, green leaves intact - 4 small heads; Cornstarch - 1 ½ teaspoons; Water - 1 tablespoon; Chopped roasted peanuts, or to taste - ¼ cup; Chopped fresh cilantro, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Red Curry Beef Pot Roast

1. Boneless beef chuck roast - 1 (2 1/2 pound)

2. Salt and ground black pepper to taste - 1 (2 1/2 pound)

3. Vegetable oil - 2 teaspoons

4. Onion, chopped - 1

5. Red curry paste, or to taste - 1 teaspoon

6. Ground cumin - 2 teaspoons

7. Ground coriander - 1 teaspoon

8. Chicken broth - 2 cups

9. Coconut milk - 1 (14 ounce) can

10. Diced tomatoes and green chiles - 1 (10 ounce) can

11. Asian fish sauce, or to taste - 3 tablespoons

12. Brown sugar - ¼ cup

13. Garlic, minced - 4 cloves

14. Tomato paste - 1 tablespoon

15. Fresh ginger root, peeled and sliced - 1 (3 inch) piece

16. Lime, juiced - 1

17. Bay leaves - 2

18. Small potatoes, halved - 1 ½ pounds

19. Baby bok choy, sliced in 2-inch sections, green leaves intact - 4 small heads

20. Cornstarch - 1 ½ teaspoons

21. Water - 1 tablespoon

22. Chopped roasted peanuts, or to taste - ¼ cup

23. Chopped fresh cilantro, or to taste - ¼ cup

How to cook deliciously - Slow Cooker Red Curry Beef Pot Roast

1. Stage

Generously season beef chuck roast with salt and pepper.

2. Stage

Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.

3. Stage

Spread chopped onions in slow cooker; place browned roast on top of onions.

4. Stage

Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.

5. Stage

Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.

6. Stage

Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.

7. Stage

Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.

8. Stage

Remove meat from the broth. If desired, skim some fat from the surface of the broth.

9. Stage

Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.

10. Stage

Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.

11. Stage

Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.

12. Stage

Ladle into serving bowls and garnish with chopped peanuts and cilantro.