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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