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Slow Cooker Red Curry Beef Pot Roast

Rated as 4.51 out of 5 Stars
59k

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

8 h servings 625
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 625 calories; 39 42.2 30.1 86 960 Full nutrition

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Reviews

Read all reviews 99
  1. 130 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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)...

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 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...

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 ...

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.

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 ...

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...