slow cooker red curry beef pot roast

Ingredients

• Servings: 6
• 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
• 1/4 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 1/2 pounds small potatoes, halved
• 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• for garnish:
• 1/4 cup chopped roasted peanuts, or to taste
• 1/4 cup chopped fresh cilantro, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs


• 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.