Slow Cooker Red Curry Beef Pot Roast: A Fusion of Flavors

Are you tired of the same old beef pot roast? Do you want to add an exotic twist to your comfort food? Look no further! Our Slow Cooker Red Curry Beef Pot Roast recipe is here to revolutionize your taste buds. Combining the flavors of Southeast Asia and Midwest America, this dish is a perfect fusion of comfort and adventure.

To begin, you’ll need a three-pound piece of mature beef. Don’t let the term “old” scare you, as the meat is marked down due to color changes on the surface, not quality or taste. Season it generously with salt and pepper before browning it in a hot pan with a few teaspoons of vegetable oil. Achieving a nice sear is essential to unlocking the full potential of the flavors. Once browned, transfer the beef to the slow cooker and place it on top of a bed of chopped onions.

Returning to the pan, add a generous spoonful of red curry paste, along with cumin and coriander. Rub these spices into the hot oil with the back of a spoon to enhance their aroma. Next, pour in a combination of chicken stock, coconut milk, and diced tomatoes with roasted green chilies. Add Asian fish sauce for saltiness and funkiness, and a touch of brown sugar for sweetness. Include minced garlic, tomato paste, ginger slices, and a squeeze of fresh lime juice for a burst of tanginess.

Pour this flavorful mixture over the pot roast in the slow cooker, ensuring it covers the meat. Add a couple of bay leaves for extra depth of flavor, then cover the slow cooker and let it work its magic. Cook it on low heat for about seven to eight hours until the meat is fork-tender. Alternatively, you can cook it on high for a shorter duration if time is limited. Once the meat is cooked, remove it from the broth and set it aside momentarily.

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Now, it’s time to braise some greens and potatoes in the remaining broth. Prepare baby bok choy by cutting the stalks into sections and leaving the leaves whole. Slice new potatoes in half or larger potatoes into manageable chunks. Add the vegetables to the broth, cover the slow cooker, and cook on high heat until the potatoes are tender.

After testing the potatoes, you can thicken the broth slightly with a mixture of cornstarch and cold water. Stir a teaspoon of cornstarch into about a tablespoon of cold water and add it to the broth. This will give the sauce a delicate thickening without overpowering it.

Cut the pot roast into large chunks for easy serving and return it to the slow cooker. Let it simmer for another 10 to 15 minutes until the meat is heated through and the broth has thickened slightly.

Now, the moment of truth arrives—taste and serve! Adjust the seasoning if necessary before dishing out this amazing creation. For an extra touch of flavor, top it with chopped roasted peanuts and fresh cilantro. The tender meat, perfectly cooked vegetables, and aromatic broth will transport you to a world of exquisite taste.

So, dust off that slow cooker, gather your ingredients, and prepare for a culinary adventure. Visit Hook’d Up Bar and Grill for all the precise ingredient amounts and more details. Get ready to savor the delightful fusion of flavors in our Slow Cooker Red Curry Beef Pot Roast. Enjoy the journey!

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