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

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.