Slow Cooker Red Curry Beef Pot Roast

Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 625 Calories

Ingredients

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

Recipe Instructions

Step 1

Generously season beef chuck roast with salt and pepper.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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.

Step 12

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