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Slow Cooker Red Curry Beef Pot Roast Recipe

Slow Cooker Red Curry Beef Pot Roast Recipe

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Ingredients:

Serving

1 (2 1/2 lb) boneless beef chuck roast
salt and ground black pepper to taste
2 tsp vegetable oil
1 onion, chopped
1 tsp red curry paste , or to taste
2 tsp ground cumin
1 tsp ground coriander
2 cups chicken broth
1 (14 oz) can coconut milk
1 (10 oz) can diced tomatoes and green chiles
3 tbsp asian fish sauce , or to taste
1/4 cup brown sugar
4 cloves garlic, minced
1 tbsp tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 1/2 lb small potatoes, halved
4 small heads baby bok choy , sliced in 2-inch sections , green leaves intact
1 1/2 tsp cornstarch
1 tbsp water
for garnish
1/4 cup chopped roasted peanuts , or to taste
1/4 cup chopped fresh cilantro , or to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	365.06 Kcal (1528 kJ)
Calories from fat	138.1 Kcal
		% Daily Value*
Total Fat	15.34g	24%
Cholesterol	50.64mg	17%
Sodium	1130.91mg	47%
Potassium	870.34mg	19%
Total Carbs	39.23g	13%
Sugars	15.4g	62%
Dietary Fiber	5.1g	20%
Protein	18.88g	38%
Vitamin C	15.5mg	26%
Vitamin A	1.1mg	38%
Iron	4mg	22%
Calcium	89.7mg	9%

Amount Per 100 g
Calories	106.7 Kcal (447 kJ)
Calories from fat	40.36 Kcal
		% Daily Value*
Total Fat	4.48g	24%
Cholesterol	14.8mg	17%
Sodium	330.55mg	47%
Potassium	254.39mg	19%
Total Carbs	11.47g	13%
Sugars	4.5g	62%
Dietary Fiber	1.49g	20%
Protein	5.52g	38%
Vitamin C	4.5mg	26%
Vitamin A	0.3mg	38%
Iron	1.2mg	22%
Calcium	26.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.8

Points
10

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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