Slow Cooker Red Curry Beef Pot Roast

Slow Cooker Red Curry Beef Pot Roast

47
Chef John 20319

"When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side."

Ingredients

8 h {{adjustedServings}} servings 630 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1254 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

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

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

47
  1. 58 Ratings

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This recipe is great and very versatile. I've been making a version of this for years, only I use beef cut into stew-sized chunks. Also, I add some peanut butter to taste towards the end. The...

Absolutely fabulous. TBH, some people shun Americanized "hybrid" dishes like this in favor of authentic ethnic entrees with established history and tradition behind them. I admit to having been ...

Very flavorful! My son who ate a lot of Thai food loved it. I followed the recipe exactly as written. Maybe it's my slow cooker, but "cooking the potatoes in the slow cooker for about 12 minutes...