Slow Cooker Red Curry Beef Pot Roast

Popular - World Cuisine

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

Brief

Prep 15 mins

Additional: 7hrs45 mins

Total: 8hrs

Servings: 6

Yield: 6 servings

Slow Cooker Red Curry Beef Pot Roast

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

World Cuisine

Directions

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 9

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

Nutritional Information

Slow Cooker Red Curry Beef Pot Roast

Servings Per Recipe:6

Calories: 625.4

% Daily Value *

Protein: 30.1g 60%

Carbohydrates: 42.2g 14%

Dietary Fiber: 5.9g 24%

Sugars: 13.2g

Fat: 39g 60%

Saturated Fat: 21g 105%

Cholesterol: 86.1mg 29%

Vitamin A Iu: 2903.8IU 58%

Niacin Equivalents: 11mg 85%

Vitamin B6: 0.9mg 54%

Vitamin C: 58.1mg 97%

Folate: 95.4mcg 24%

Calcium: 144.3mg 14%

Iron: 7.3mg 40%

Magnesium: 122.9mg 44%

Potassium: 1215mg 34%

Sodium: 960.1mg 38%

Thiamin: 0.3mg 27%

Calories From Fat: 351.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.