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My review
Slow Cooker Red Curry Beef Pot Roast
Chef John
"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 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 630 calories; 39.2 g fat; 42.5 g carbohydrates; 30.4 g protein; 88 mg cholesterol; 1280 mg sodium. Full nutrition
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Reviews
Read all reviews 92120 Ratings
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Most helpful positive review
10/25/2013
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
6/5/2014
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...
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10/25/2013
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...
8/24/2014
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)...
10/29/2013
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 ...
6/5/2014
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...
4/21/2013
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...
1/16/2014
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 ...
5/24/2014
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.
10/2/2014
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 ...