Slow Cooker Red Curry Beef Pot Roast Recipe

Name: Slow Cooker Red Curry Beef Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 pound) boneless beef chuck roast; salt and ground black pepper to taste; 2 teaspoons vegetable oil; 1 onion, chopped; 1 teaspoon red curry paste, or to taste; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 cups chicken broth; 1 (14 ounce) can coconut milk; 1 (10 ounce) can diced tomatoes and green chiles; 3 tablespoons Asian fish sauce, or to taste; 1/4 cup brown sugar; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 (3 inch) piece fresh ginger root, peeled and sliced; 1 lime, juiced; 2 bay leaves; 1 1/2 pounds small potatoes, halved; 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact; 1 1/2 teaspoons cornstarch; 1 tablespoon water; For garnish:; 1/4 cup chopped roasted peanuts, or to taste; 1/4 cup chopped fresh cilantro, or to taste

Servings: persons

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
1/4 cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 1/2 pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 1/2 teaspoons cornstarch
1 tablespoon water
For garnish:
1/4 cup chopped roasted peanuts, or to taste
1/4 cup chopped fresh cilantro, or to taste

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

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 (2 1/2 pound) boneless beef chuck roast, salt and ground black pepper to taste, 2 teaspoons vegetable oil, 1 onion, chopped, and more.

Yes, Slow Cooker Red Curry Beef Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Red Curry Beef Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions