1. Recipes

How to Make Slow Cooker Red Curry Beef Pot Roast - A Step-by-Step Guide

Slow cooker meals are a lifesaver for busy days when you want to come home to a warm, comforting meal without spending hours in the kitchen. This recipe for Slow Cooker Red Curry Beef Pot Roast is the perfect solution for those hectic days, offering a delicious and aromatic twist on the classic pot roast.

With tender beef, vibrant vegetables, and a rich red curry sauce, this dish is sure to become a family favorite. The beauty of this recipe lies in the ease of preparation and the han...

Read more Snack recipes

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
  • ¼ 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 ½ pounds small potatoes, halved
  • 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water
  • ¼ cup chopped roasted peanuts, or to taste
  • ¼ cup chopped fresh cilantro, or to taste

Information

  • Prep Time: 15 mins
  • Additional Time: 7 hrs 45 mins
  • Total Time: 8 hrs
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    625 cal.

    • Total Fat: 39g
    • Saturated Fat: 21g
    • Cholesterol: 86mg
    • Sodium: 960mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 13g
    • Protein: 30g
    • Vitamin C: 58mg
    • Calcium: 144mg
    • Iron: 7mg
    • Potassium: 1215mg

    Categories

    Slow cooker recipes
    Red curry recipes
    Beef recipes
    Pot roast recipes
    Main recipes