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Red Curry Beef Pot Roast

Red Curry Beef Pot Roast

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Description

Upgrade your pot roast with a few Thai curry inspired additions!

Ingredients

Scale
  • 2 1/2 – 3 pound beef chuck roast
  • salt and pepper
  • 4 tablespoons vegetable oil
  • 1 white or yellow onion, large dice
  • 3 cloves garlic, minced
  • 2 inch piece of fresh ginger root, minced
  • 4 tablespoons red curry paste
  • 1 14 oz can of coconut milk (not light) – can well shaken
  • 2 cups beef stock or water
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 2 – 3 strips of lime peel (or lime leaves)
  • 1/2 cup cashew butter
  • 5–6 white or yukon gold potatoes, quartered
  • 1 1/2 – 2 cups fresh green beans, tops and bottoms cut off, then cut in half
  • 1/2 cup cashew nuts, roughly chopped
  • Fresh cilantro
  • white rice for serving

Instructions

  1. Preheat oven to 325 degrees.
  2. Sprinkle both sides of the beef chuck roast with kosher salt and black pepper.
  3. Heat 3 tablespoons of vegetable oil in a large dutch oven over medium heat. Add the roast to the pot and brown for 5-6 minutes on both sides. If you have an irregularly shaped roast, brown on all sides. Remove the roast to a plate.
  4. Add another tablespoon of vegetable oil to the pot and then add the chopped onions. Saute for 5 minutes or so until softened. Add the garlic and ginger and saute for an another minute.
  5. Add the red curry paste to the pot and stir for about a minute, letting the paste bloom in the hot oil, but not burn.
  6. Now add the coconut milk, stock, fish sauce, brown sugar and lime peel and stir to combine. Add the roast back into the pot. Once the liquid comes to a boil, cover and put into the preheated oven.
  7. After an hour has passed, take the roast out of the oven and add the cashew butter and the potatoes to the pot, making sure to tuck the potatoes down into the sauce. Cover and return to the oven for another hour and a half.
  8. Remove the roast and add the green beans to the pot. Return to the oven for a final thirty minutes. The roast should be fall apart tender at this point. If it isn’t, or if you bought a bigger roast, it may need more time in the oven.
  9. Using two forks, pull the roast apart into large pieces for serving. I like to serve the pot roast on a bed of rice, and then sprinkle some chopped cashews and cilantro on top!

Notes

You can substitute peanut butter for the cashew butter in this recipe, then sprinkle with chopped peanuts instead of the cashews!

Find it online: https://www.artfuldishes.com/red-curry-beef-pot-roast/

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