Slow Cooker Red Curry Beef Pot Roast

Slow Cooker Red Curry Beef Pot Roast

Recipe by John Mitzewich from allrecipes.com

Dinner 8 Hr.

Ingredients

6

6 servings

  • 1 (2 1/2 pound) boneless beef chuck roast
  • salt and ground black pepper to taste
  • 2 teaspoons vegetable oil
  • 1 onion, chopped
  • 1 teaspoon red curry paste, or to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 3 tablespoons Asian fish sauce, or to taste
  • 0.25 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (3 inch) piece fresh ginger root, peeled and sliced
  • 1 lime, juiced
  • 2 bay leaves
  • 1.5 pounds small potatoes, halved
  • 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
  • 1.5 teaspoons cornstarch
  • 1 tablespoon water
  • 0.25 cup chopped roasted peanuts, or to taste
  • 0.25 cup chopped fresh cilantro, or to taste

Instructions

  • Generously season beef chuck roast with salt and pepper.
  • 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.
  • Spread chopped onions in slow cooker; place browned roast on top of onions.
  • 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.
  • 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.
  • Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  • Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  • Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  • Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  • Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  • 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.
  • Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutritional Facts

Per 6 servings

  • Calories: 625
  • Carbohydrate: 42g
  • Fat: 39g
  • Fiber: 6g
  • Protein: 30g
  • Sugar: 13g

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