Here is a different pot roast recipe for you.
1 (2 to 3 lb) chuck roast
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish
Generously sprinkle the meat with the salt and pepper. Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides. Remove skillet from the heat.
Spread onion over the bottom of the crock, top with the meat.
Spoon the curry paste into the skillet; add the cumin and coriander. Using the back of a large spoon, blend the mixture. Return skillet to medium heat.
Pour the broth into the skillet; stir in the coconut milk. Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice. Bring the mixture to a boil and pour over the meat in the cooker. Add the bay leaves and stir to blend.
Place lid on cooker and cook on low setting approximately 8 hours.
Remove lid, take meat out of cooker and place on a cutting board. Turn heat to high and add the potatoes and bok choy. Replace lid and cook until potatoes are tender, about 15 minutes.
Meanwhile cut the meat into large chunks.
Blend the cornstarch into the water; stir into the mixture until smooth. Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.
Ladle into bowls for serving. Garnish with the peanuts and cilantro.
Yield: 6 servings.
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish
Generously sprinkle the meat with the salt and pepper. Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides. Remove skillet from the heat.
Spread onion over the bottom of the crock, top with the meat.
Spoon the curry paste into the skillet; add the cumin and coriander. Using the back of a large spoon, blend the mixture. Return skillet to medium heat.
Pour the broth into the skillet; stir in the coconut milk. Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice. Bring the mixture to a boil and pour over the meat in the cooker. Add the bay leaves and stir to blend.
Place lid on cooker and cook on low setting approximately 8 hours.
Remove lid, take meat out of cooker and place on a cutting board. Turn heat to high and add the potatoes and bok choy. Replace lid and cook until potatoes are tender, about 15 minutes.
Meanwhile cut the meat into large chunks.
Blend the cornstarch into the water; stir into the mixture until smooth. Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.
Ladle into bowls for serving. Garnish with the peanuts and cilantro.
Yield: 6 servings.
File Photo for Reference Only
Not this exact recipe.
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