You can receive comfort cuisine that has been upgraded with fresh flavors when you cross Southeast Asia and Midwest America.
| Prep Time: | 15 mins |
| Additional Time: | 7 hrs 45 mins |
| Total Time: | 8 hrs |
| Servings: | 6 |
| Yield: | 6 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
- ¼ 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 ½ pounds small potatoes, halved
- 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
- 1 ½ teaspoons cornstarch
- 1 tablespoon water
- ¼ cup chopped roasted peanuts, or to taste
- ¼ cup chopped fresh cilantro, or to taste
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.
- 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.
- 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.
- 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, 7 to 8 hours.
- Remove meat from the broth. If desired, skim some fat from the surface of the broth.
- Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
- Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
- 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.
- Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts
| Calories | 625 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 21 g |
| Sodium | 960 mg |
| Sugars | 13 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
DELICIOUS! This is now going to be one of my go-to recipes for family dinners! I’ll never cook pot roast the old way again!
WOW! The family loved this. I made it in the oven by browning the roast as stated, placing it on onions in the pan, baked covered 1 hour on 325 degrees convection then pan fired veggie mix to brown. Removed roast to rest and added browned veggies and covered baked 325 degrees convection 20 minutes. The gravy was so thick it did not need thickening with cornflour. This will be a favorite and toying with the idea of canning it so it’s available as a quick meal! Yummy!
Really liked this! CH – love you and I am a HUGE fan but, there is NO WAY the potatoes would be cooked in 12 min? And I even cubed them small! An hour later – they were ready (used yellow). I also added a pkg of cremini mushrooms when I added potatoes and bok choy. I accidentally skipped the cornstarch step (I forgot while waiting for the potatoes) and since there was so much broth – I think I would also reduce by half next time and increase the red curry paste to 1 TBLS. Overall, we + guests really liked! Served with naan bread and got plenty of compliments. Thanks for another tasty spin to a classic dish!
This recipe was delicious. I followed recipe exactly with the exception of omitting the potatoes and served over Basmati rice for the sake of expediency. Everyone loved it. Winner!
This is a fusion of Thai and Pot Roast and as such I think it is a wonderful dish.
First off, let me just say that this is absolutely an amazingly delicious winter night meal; it’s hearty and filling, it’s savory and spicy… it’s an all around home run. I took the advice of the fine folks in the comments and added some peanut butter to the stock, and a about a teaspoon and a half of sambal. Now my one gripe is the potatoes. Now I used russet potatoes, because those are what I had at home. They need to be either parboiled if they’re going to cook for the 12-15 minutes on high or cooked separately and then added at the end; maybe even cooked with the roast for the entire 7-8 hours. Rookie mistake on my end, but now I know, and I will definitely be making this again.
Was good. We ate over rice, didn’t feel much like a “stew”.
The meat had great flavor, and I find that I gravitate towards a lot of Chef John’s recipe. The one thing here that needs to be adjusted is the cook time for the potatoes. 12 minutes even on high was not nearly long enough for the potatoes to be ready. After 24 minutes the potatoes were still crunchy and we just wound up eating the meat. Next time I’ll put in the potatoes way earlier.
This was a delicious pot roast alternative. There was enough picante from the pepper to give it a kick, but not so much the flavors were lost. I used an elk roast so there was absolutely no fat to skim and the flavor was great. I did add one jalepeño chili diced up as well as pea pods, sliced red bell pepper and diced zucchini toward the end of cooking. I like to sneak more veggies in whenever I can. My potatoes took longer than 12 minutes, but I might have made to large of chunks. Next time, and there will be a next time, I will increase the red curry paste and ginger.
Wonderful – usually eat it with some cauliflower rice. Have made this one easily 10 times.
This is one of my favorite dishes right now. Have made it at least 4 times and shared the recipe with many. I did remove the bokchoy. I didn’t like it in this dish. So good
Wow! Loved it….especially the sauce. Will try with other veggies next time.
My husband and I loved this unique slow cooker pot roast. Our house guests loved it too. We live at high altitude so I cooked on low a full 8 hours but the vegetables took a lot more than 12 minutes to cook at high altitude. We ended up eating it the next day after cooking those vegetables the second day. It’s definitely worth planning on it being a two step(day) operation. We loved it and will make it again.
Excellent recipe — though a bit long on ingredients !
My family always asks for my curried chicken for each of their birthdays but when I fixed this, my daughter said it might be her new favorite. I think each person needs to tweak it to their own personal taste but it is a great recipe!!
We liked the recipe! I did make one change: I used a small bag of new multi colored potatoes and threw them in at the beginning. Turned out beautifully!
I made it exactly & it was delicious. Next time I’ll cook the potatoes a little while outside the crockpot. They came out very hard. That was after an hour.
The flavors were very satisfying. I did not have ginger, so I will have to try it again.
I used a flour rue to thicken the sauce and served with asian veggies instead of bok choy. I also like more curry paste and less stock.
I browned the meat and made the broth (added about Tbsp and a half of curry paste) without the coconut milk according to the directions but then added both to the instant pot. Cooked in high pressure 20 min. /Lb. (50 min). Slow release 10 min. Meanwhile I partially cooked the potatoes and chopped the bok choy. When it was done, I removed the meat from the pan and shredded it. Turned the instant pot on saute, added the cornstarch and let the broth thicken. Added about a Tbsp of peanut butter. Added meat and potatoes back to the pot. Cook about 5 min, add bok choy cook another 5 min or so. Turn off saute and stir in coconut milk. I didn’t want to boil the milk. We decided to serve this on rice because the broth was sooo delicious and we didn’t have bread or naan. Topped with cilantro. I might try this same recipe with chicken. My husband and I both loved it! He said is was ‘devine!!’
Excellent! Made this in the pressure cooker. Cook the meat and broth on the default meat setting. Slow release the pressure for 10 minutes. Take the meat out to cut it into bite size pieces. Add the cornstarch, potatoes, and bok choy. Put the meat back in. Cook on high for 10 minutes. Fast release the pressure. Serve.