Ingredients and Weight
- 4 pounds beef chuck roast, trimmed of excess fat
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 ½ cups beef broth
- 1 cup unsweetened coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce (optional, for heat)
- 1 bag frozen peas and carrots (10 ounces)
Preparation Time
Cooking Time
- 8-10 hours on low or 4-5 hours on high
Difficulty Level
Preparation Method Steps
- Heat oil in a large skillet over medium-high heat. Brown the roast on all sides.
- Transfer the roast to a slow cooker.
- Add onion, garlic, curry paste, beef broth, coconut milk, soy sauce, brown sugar, and Sriracha (if using).
- Cook on low for 8-10 hours or high for 4-5 hours.
- 30 minutes before serving, add peas and carrots to the slow cooker.
Nutritional Information (per serving)
- Calories: 540
- Protein: 45g
- Fat: 25g
- Carbohydrates: 50g
Dish Characteristics
- Tender and flavorful beef pot roast
- Aromatic and slightly spicy red curry sauce
- Sweetness from brown sugar and coconut milk
- Vibrant color and Asian-inspired flavors
User Comments
- "This was the easiest and most delicious pot roast I've ever made!"
- "The perfect combination of flavors - savory, sweet, and a hint of heat."
- "The beef was fall-off-the-bone tender and the sauce was a great dipping sauce for rice."
- "My whole family loved it, even my picky kids."
- "I served it with jasmine rice for a complete meal."
Special Precautions and Tips
- If you don't have red curry paste, you can substitute with green curry paste or yellow curry paste.
- For a richer sauce, use full-fat coconut milk.
- Don't overcook the roast, or it will become dry.
- Serve with steamed rice, rice noodles, or roasted potatoes.
