For a richer flavor, sear the beef in ghee instead of vegetable oil. Adjust the amount of red curry paste based on your spice preference. Start with less and add more to taste. If you don't have fresh ginger, 1 teaspoon of ground ginger can be substituted. Serve with steamed rice or naan bread to soak up the delicious sauce.
Slow Cooker Red Curry Beef Pot Roast
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs
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SERVING6 People
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VIEWS505
A delightful fusion of Southeast Asian spices and classic American comfort food. This slow-cooked pot roast delivers tender beef infused with the rich flavors of red curry, coconut milk, and a hint of lime. It's a surprisingly easy way to elevate a traditional dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol86 mg
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Fiber6 g
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Protein30 g
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Saturated Fat21 g
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Sodium960 mg
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Sugar13 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Generously season beef chuck roast with salt and pepper.
02 Step
Recipe View 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. (Approx. 8 minutes)
03 Step
Recipe View Spread chopped onions in slow cooker; place browned roast on top of onions.
04 Step
Recipe View 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.
05 Step
Recipe View 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.
06 Step
Recipe View Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
07 Step
Recipe View Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
08 Step
Recipe View Remove meat from the broth. If desired, skim some fat from the surface of the broth.
09 Step
Recipe View Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
10 Step
Recipe View Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
11 Step
Recipe View 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 Step
Recipe View Ladle into serving bowls and garnish with chopped peanuts and cilantro.
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RECIPE REVIEWS
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Margaret Thompson
Feb 1, 2025I added a can of bamboo shoots for extra texture and it turned out great!
Armando Runolfsson
Nov 9, 2024Garnishing with peanuts and cilantro is a must! It adds a nice crunch and freshness to the dish.
Gladyce Veum
May 9, 2024I love that this recipe includes potatoes and bok choy, making it a complete meal in one pot.
Houston Lind
Jan 17, 2024I've made this recipe twice now, and it's been a hit both times. The slow cooker makes it so easy to prepare, and the result is restaurant-quality.
Terry Volkmanhettinger
Aug 22, 2023Pro tip: Sear the beef really well before putting it in the slow cooker. It makes a big difference in the final flavor.
Earnest Jenkins
May 9, 2023This is definitely going into my regular rotation of recipes. Thanks for sharing!
Stanton Roberts
Mar 23, 2023If you like a bit more heat, add a pinch of red pepper flakes to the curry paste.
Quentin Sporer
Feb 7, 2023The fish sauce really adds a depth of flavor that you can't get anywhere else. Don't be afraid to experiment with the amount to your liking!
Ronny Walsh
Jan 27, 2023Wow, this is an incredible recipe! The combination of flavors is outstanding. The beef was so tender it practically melted in my mouth.