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Beef Pot Roast, Slow Cooker Red Curry Recipe

   
 

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     Beef Pot Roast, Slow Cooker Red Curry

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Preptime   Two Days

Ingredients
3 lb beef chuck roast
Salt and pepper to taste
2 TBS olive oil
1 onion chopped
1 tsp red curry paste, or to taste
2 tsp ground cumin, 1 tsp ground coriander
1 head bok choy, sliced in 2 inch sections
2 cups chicken broth AND fresh cilantro for garnish
1 14 oz can coconut milk
 
1 10 oz diced tomatoes
3 TBS Asian Fish Sauce OPTIONAL
1/4 tsp cayenne pepper, 2 bay leaves
3 TBS brown sugar
4 cloves pressed garlic
1 TBS tomato paste
3 inches fresh ginger root thinly sliced
1 lime, juiced,
2 lbs white potatoes, cut in large chunks

Instructions
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, reserving oil in pan.
Spoon red curry 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, 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, 4 to 6 hours. Remove meat from broth, cool, refrigerate separately overnight.
Day Two. Remove top layer of fat from broth and any large portions of fat from meat keeping meat in large pieces still, return meat and broth to slow cooker. Continue cooking on low heat to total of 8 to 9 hours. Remove meat and bay leaves, discard bay leaves. Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about ONE HOUR. Blend 1 1/2 tsp cornstarch and 1 TBS water in a small dish until dissolved. Stir into broth mixture. Cut meat into large chunks removing all visible fat 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 20 MINUTES minutes. Ladle into serving bowls and garnish with chopped peanuts and cilantro.
RECIPE NEEDS MODIFYING, POTATOES NOT DONE AFTER 30 MINUTES ON HIGH
Serving Suggestions
Sweet vegetables such as cooked carrots or corn on cob.


Originally Submitted
11/8/2015





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