Bread Recipe

Slow Cooker Red Curry Beef Pot Roast

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

INGRIDIENT

1 (2 1/2 pound) boneless beef chuck roast

salt and ground black pepper to taste

2 teaspoons vegetable oil

1 onion, chopped

1 teaspoon red curry paste, or to taste

2 teaspoons ground cumin

1 teaspoon ground coriander

2 cups chicken broth

1 (14 ounce) can coconut milk

1 (10 ounce) can diced tomatoes and green chiles

3 tablespoons Asian fish sauce, or to taste

¼ cup brown sugar

4 cloves garlic, minced

1 tablespoon tomato paste

1 (3 inch) piece fresh ginger root, peeled and sliced

1 lime, juiced

2 bay leaves

1 ½ pounds small potatoes, halved

4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact

1 ½ teaspoons cornstarch

1 tablespoon water

¼ cup chopped roasted peanuts, or to taste

¼ cup chopped fresh cilantro, or to taste

DIRECTION

Step: 1

Generously season beef chuck roast with salt and pepper.

Step: 2

Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.

Step: 3

Spread chopped onions in slow cooker; place browned roast on top of onions.

Step: 4

Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.

Step: 5

Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.

Step: 6

Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.

Step: 7

Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.

Step: 8

Remove meat from the broth. If desired, skim some fat from the surface of the broth.

Step: 9

Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.

Step: 10

Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.

Step: 11

Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.

Step: 12

Ladle into serving bowls and garnish with chopped peanuts and cilantro.

NUTRITION FACT

Per Serving: 625 calories; protein 30.1g; carbohydrates 42.2g; fat 39g; cholesterol 86.1mg; sodium 960.1mg.

To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just pleased it in the first place."

When it comes to eat on evening , much eat or eating too much of the wrong item of food can lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .

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