Rating: 4.5 stars
164 Ratings
  • 5 star values: 118
  • 4 star values: 26
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 4

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

Recipe Summary

7 hrs 45 mins
8 hrs
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For garnish:


Instructions Checklist
  • 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 Facts

625 calories; protein 30.1g; carbohydrates 42.2g; fat 39g; cholesterol 86.1mg; sodium 960.1mg. Full Nutrition