Slow Cooker Red Curry Beef Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 lb Beef chuck, arm pot roast 2 tsp Crisco Pure Vegetable Oil Salt and Pepper1 medium Onions, chopped 1 tsp Red Curry Paste 2 tsp Cumin 1 tsp Coriander 2 cup Chicken Broth 1 can Coconut Milk 1 can diced tomatos with green chilis3 tbsp Fish Sauce 1/4 cup Brown Sugar 4 cloves Garlic minced1 Tbsp Tomato Paste 3 inch piece of ginger root peeled and sliced1 lime juiced2 Bay Leaf 1.5 lb small Potato quartered4 small heads of bok choy, cut into bite sized pieces 1.5 tsp cornstarch1 Tbsp waterFor garnish:1/4 cup chopped roasted peanuts1/4 cup chopped fresh cilantro
Season beef roast with salt and pepper, heat oil in a large skillet and brown on all sides.
Spread chopped onions in bottom of slow cooker. Place browned roast on top of them.
Spoon red chili paste into skillet, add cumin and coriander. Rub mixture into hot oil with the back of a spoon. Reduce to medium heat and add chicken broth, return heat to high add in coconut milk, diced tomatoes, fish sauce, brown sugar, tomato paste, lime juice, garlic and ginger. Bring to a boil and then pour over roast in crockpot. Add bay leaves.
Cover crock pot and set to low for 7-8 hours.
Remove meat from broth.
Add potatoes and bok choy to the crock pot, turn heat to high and cook till potatoes and bok choy are tender.
Blend cornstarch and water in a small dish, when dissolved, stir into broth in crock pot
Cut meat into large chunks and add back to the crockpot. Cook on high until broth is thickened and meat is heated through.
Ladle into bowls and garnish with peanuts and cilantro.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JRIMM4.
Spread chopped onions in bottom of slow cooker. Place browned roast on top of them.
Spoon red chili paste into skillet, add cumin and coriander. Rub mixture into hot oil with the back of a spoon. Reduce to medium heat and add chicken broth, return heat to high add in coconut milk, diced tomatoes, fish sauce, brown sugar, tomato paste, lime juice, garlic and ginger. Bring to a boil and then pour over roast in crockpot. Add bay leaves.
Cover crock pot and set to low for 7-8 hours.
Remove meat from broth.
Add potatoes and bok choy to the crock pot, turn heat to high and cook till potatoes and bok choy are tender.
Blend cornstarch and water in a small dish, when dissolved, stir into broth in crock pot
Cut meat into large chunks and add back to the crockpot. Cook on high until broth is thickened and meat is heated through.
Ladle into bowls and garnish with peanuts and cilantro.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JRIMM4.
Nutritional Info Amount Per Serving
- Calories: 707.1
- Total Fat: 39.7 g
- Cholesterol: 86.3 mg
- Sodium: 1,072.6 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.3 g
- Protein: 47.0 g
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