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1
Generously season beef chuck roast with salt and pepper.
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2
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.
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3
Spread chopped onions in slow cooker; place browned roast on top of onions.
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4
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.
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5
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.
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6
Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
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7
Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
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8
Remove meat from the broth. If desired, skim some fat from the surface of the broth.
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9
Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
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10
Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
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11
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.
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12
Ladle into serving bowls and garnish with chopped peanuts and cilantro.
