Slow Cooker Red Curry Beef Pot Roast

Slow Cooker Red Curry Beef Pot Roast

58
Chef John 22186

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

8 h servings 630 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

58
  1. 77 Ratings

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Most helpful positive review

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...

Most helpful critical review

I followed the recipe almost to the letter except I did not have Rotel tomatoes on hand so I used a can of regular diced tomaotes, and I used a 1T of red curry paste. Otherwise, I followed the r...

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 ...

I made this once before and it was just ok. Then I read the reviews and made some adjustments and it was sooooo good. I used a grass fed roast. I tripled the red curry paste (Thai kitchen brand)...

I followed the recipe almost to the letter except I did not have Rotel tomatoes on hand so I used a can of regular diced tomaotes, and I used a 1T of red curry paste. Otherwise, I followed the r...

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...

Awesome recipe. I used a top shoulder roast and substituted chick peas for the potatoes. I also used 1 tsp ground ginger instead of fresh. Really tasty. Highly recommend.

The family I cook for are from India. I make this exactly as is except I use bones less skinless chicken breast. This is what they request when family and friends are invited. I personally love ...

Very flavorful. I made it exactly like the recipe. I did not however, have enough potatoes and by happy accident used a sweet potato, which IMHO is much better! Next time I make this I will u...

I made this yesterday and everyone loved it. Made a few changes because I didn't have ingredients; first I used chicken soup base dissolved in 1/2 cup apple juice and mixed with 2 T of honey in ...