This succulent beef chuck roast is infused with red curry paste, coconut milk, and an array of spices, resulting in a dish that’s perfect for gatherings or comforting family dinners.
Prep Time: 15 minutes
Cook Time: Approximately 8 hours
Servings: 6
Ingredients:
- 1 boneless beef chuck roast (approximately 2 1/2 pounds)
- Salt and black pepper, to taste
- 2 teaspoons vegetable oil
- 1 finely chopped onion
- 1 teaspoon red curry paste (adjust to your spice preference)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 can (10 ounces) diced tomatoes with green chiles
- 3 tablespoons Asian fish sauce (adjust to taste)
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 piece (about 3 inches) fresh ginger root, peeled and thinly sliced
- Juice of 1 lime
- 2 bay leaves
- 1 1/2 pounds small potatoes, halved
- 4 small heads of baby bok choy, sliced into 2-inch sections with green leaves intact
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
For Garnish:
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
Instructions:
- Begin by generously seasoning the boneless beef chuck roast with salt and black pepper according to your taste.
- Heat a large skillet over high heat and add the vegetable oil. Once the oil is hot, carefully sear the beef roast on all sides, approximately 2 minutes per side. After searing, remove the skillet from heat.
- In your slow cooker, spread the finely chopped onions evenly and then place the seared roast on top of the onions.
- In the still-warm skillet, add the red curry paste, ground cumin, and ground coriander. Stir these ingredients into the hot oil to create a flavorful paste. Place the skillet over medium heat.
- Pour in the chicken broth and increase the heat to high. Add the coconut milk, diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger into the skillet. Squeeze in the juice of one lime. Bring this mixture to a boil.
- Pour this aromatic mixture over the beef roast in the slow cooker. Add the bay leaves and gently stir to ensure even distribution of ingredients.
- Cover the slow cooker with the lid and set it to the Low setting. Allow the roast to cook until it becomes fork-tender, which typically takes around 7 to 8 hours.
- Once the roast is done, carefully remove it from the broth. If desired, skim off any excess fat from the surface of the broth.
- Now, add the halved small potatoes and sliced baby bok choy into the flavorful broth. Stir them gently. Cover the slow cooker and set it to high heat. Cook until the potatoes are tender, approximately 12 minutes.
- In a small dish, dissolve the cornstarch in water. Stir this mixture into the broth to help thicken it.
- Cut the cooked roast into large chunks and return it to the slow cooker. Stir gently to ensure the meat is evenly coated and heated through. Cover the slow cooker and cook on high for an additional 12 minutes.
- Serve the slow-cooked red curry beef pot roast in bowls, garnished with chopped roasted peanuts and fresh cilantro.
Nutrition Facts (Per Serving):
- Calories: 625
- Fat: 39g
- Carbohydrates: 42g
- Protein: 30g
Bear in mind that the nutritional information provided here is an approximation and may differ depending on the brands of ingredients used and serving sizes.
Cooking Tips
- When searing the beef roast, make sure the skillet is very hot to achieve a nice sear on all sides. This searing step helps seal in the juices and enhances the flavor of the final dish.
- Adjust the amount of red curry paste to suit your spice preference. If you like it milder, use less; if you enjoy more heat, increase the amount.
- For a richer flavor, you can use bone-in beef chuck roast. The bones add depth to the broth as it cooks slowly.
- To make it even more convenient, you can prepare some of the ingredients, like chopping onions and slicing ginger, in advance.