Slow Cooker Red Curry Beef Pot Roast

Ingredients

• 1 (2-3 pound) boneless beef chuck pot roast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup red curry paste
• 1 can (14.5 ounces) coconut milk
• 1/2 cup beef broth
• 1/4 cup fish sauce
• 2 tablespoons brown sugar
• 1/4 cup freshly squeezed lime juice
• 1 package (8 ounces) sliced mushrooms
• 2 tablespoons fresh basil, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Directions

1. In a large bowl, combine the red curry paste, coconut milk, beef broth, fish sauce, brown sugar, and lime juice. Whisk until smooth.
2. Place the pot roast in the slow cooker and season with salt and pepper.
3. Pour the red curry mixture over the pot roast and add the onion, garlic, ginger, mushrooms, and red pepper flakes.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pot roast is tender.
5. Once the pot roast is done, remove it from the slow cooker and let it rest for 10 minutes before slicing.
6. Garnish with fresh basil and serve with steamed rice.

Interesting Facts

• Red curry paste is made from a blend of red chilies, garlic, ginger, lemongrass, and other spices.
• Beef chuck pot roast is a cut of beef that is well suited for slow cooking.
• Coconut milk adds a creamy and slightly sweet flavor to the dish.
• Fish sauce is a traditional ingredient in many Asian dishes and adds a salty, umami flavor.