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Slow Cooker Red Curry Beef Pot Roast
Slow Cooker Red Curry Beef Pot Roast
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Prep Time:
15 minutes
Total Time:
480 minutes
Southeast Asian-inspired twist on traditional pot roast with red curry, coconut milk, ginger, and spices.
Ingredients:
  • 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:
  • Season the beef chuck roast generously with salt and pepper.
  • Heat a large skillet on high heat and add vegetable oil. Brown the roast on all sides for about 2 minutes each. Remove from heat.
  • Evenly distribute the chopped onions in the slow cooker and nestle the browned roast on top of the onions.
  • Add the vibrant red chili paste to the hot skillet along with cumin and coriander. Use the back of a spoon to infuse the mixture into the sizzling oil. Set the skillet over medium heat to let the flavors meld.
  • Add the chicken stock and turn up the heat. Mix in the coconut milk, diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger. Stir in the lime juice and bring it all to a boil.
  • Cover the pot roast with the flavorful mixture, gently drop in the bay leaves, and give it all a good stir to evenly coat the ingredients in the slow cooker.
  • Cover the slow cooker and set to Low. Let it cook until the dish becomes tender enough to be easily pierced with a fork, which usually takes about 7 to 8 hours.
  • Take out the meat from the broth and optionally skim off any excess fat from the top.
  • Add the potatoes and bok choy into the flavorful broth, giving it a gentle stir. Cover the pot and crank up the heat. Let it simmer until the potatoes are perfectly tender, approximately 12 minutes.
  • Combine cornstarch and water until smooth, then add to the broth mixture.
  • Cut the meat into big chunks and place them in the slow cooker; mix gently. Cover the slow cooker and cook on high until the meat is heated through and the broth slightly thickens, approximately 12 minutes.
  • Serve the dish in bowls and top it off with a sprinkle of chopped peanuts and fresh cilantro.

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