Chuck Roast, Slow CookerAmanda Moomawchuck roast, beef shank, pot roast, brisket, beef

Beef Coconut Curry

Chuck Roast, Slow CookerAmanda Moomawchuck roast, beef shank, pot roast, brisket, beef
Beef Coconut Curry

I came across this idea for beef curry while trying to find new ways to cook with Chuck Roast. The traditional pot roast is great and all, but I was in the mood for something different. This is a take on pot roast that incorporates flavors from Southeast Asia. The broth is super rich and the lime juice cuts through to balance the dish out. We enjoyed it over rice noodles with green beans, red peppers, spinach, and cilantro. Putting it over jasmine rice would be great too. Using a rice cooker with a steamer basket would allow for the rice and green beans to cook together and make this extra easy to throw together.


Beef Coconut Curry

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Prep Time: 15 Minutes Total Time: 6- 8 Hours slow cooker / 1 Hour 15 Minutes in Instant Pot Serves 6

  • 2 Tbs. Olive oil

  • 2 ½ Lb. Chuck Roast

  • 10 cloves Garlic, smashed

  • 4-5 inches Ginger, minced or grated

  • 2 Onions, juillenned

  • 1 Poblano Pepper, diced (optional - we had a poblano and a banana pepper in our veggie csa so I used both. This recipe will be fine with or without peppers.)

  • 32 oz Beef Stock

  • 13.5 oz Coconut Milk

  • ⅓ Cup Red Curry Paste

  • 1 Tbs. Fish Sauce

  • Limes

  • Cilantro

Optional Add-ins

  • Red Pepper, juillenned

  • Green Beans, blanched

  • Spinach

  • Jalapeno pepper, sliced

Instructions

  • Pat chuck roast dry with a paper towel and season generously with salt and pepper on all sides.

  • In a large skillet over medium-high, heat the oil and sear the roast on all sides.

  • Place roast in a slow cooker. Add garlic, ginger, onions, peppers, beef stock, coconut milk, curry paste and fish sauce. Cover and cook on low for 6 - 8 hours or until the meat is tender and falls off the bone. (Alternatively, I used my instant pot to cook this recipe. I used the saute function to sear the meat then cooked the beef under pressure for an hour, allowing the steam to release naturally.) The broth should be rich and flavorful. Adjust seasoning if needed, add water to thin if desired.

  • Serve over noodles or rice, top with whatever add-ins you wish, a squeeze of lime juice and cilantro.

* Use this recipe as a guide, adjust as needed.