Slow Cooker Red Curry Beef Pot Roast


When you cross Southeast Asia and Midwest America, you can get comfort food elevated with new flavors.

Prep Time:
15 mins
Additional Time:
7 hrs 45 mins
Total Time:
8 hrs
6 servings


  • 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

For garnish:

  • ¼ cup chopped roasted peanuts, or to taste

  • ¼ cup chopped fresh cilantro, or to taste


  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.

Nutrition Facts (per serving)

625 Calories
39g Fat
42g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 625
% Daily Value *
Total Fat 39g 50%
Saturated Fat 21g 105%
Cholesterol 86mg 29%
Sodium 960mg 42%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 21%
Total Sugars 13g
Protein 30g
Vitamin C 58mg 291%
Calcium 144mg 11%
Iron 7mg 41%
Potassium 1215mg 26%

* 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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