I have definitely been pushing my slow cooker into overdrive this winter.


Usually, I haul it out from its long-term storage spot a few times a year, but with all the snow we’ve had, compounded with arctic temperatures and general weather craziness, I’ve found myself working from home (my car + snow = nothing good) and really hankering for something to warm my belly.


Since I’m glued to my computer while I work, I’ve found that being able to prep everything in the morning, plopping it in the slow cooker and letting it simmer away while I do my thing is super convenient.


The only downside is the tantalizing smell wafting out of the kitchen that tries to override my brain while I’m in the middle of writing a very important email.


This particular dish was inspired by a beautiful post on Brenda’s site that totally caught my eye, and my stomach.  I don’t make curry too often, so when I came across this recipe and located a chuck roast in our freezer (can you tell I’m trying to clear it out?) I knew the slow cooker needed to work some more magic.


And boy it did deliver.  I always worry about slow cooked chuck roast getting too dry, but the coconut milk does a perfect job of sealing in the curry flavors as well as moisture.


Mondays are made for slow cooking.

Two Years Ago: Simple Udon Noodle Soup

One Year Ago: Spiced Chocolate Snickerdoodles

Slow Cooker Coconut Curried Beef

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Yield: Makes 4-6 servings


  • 1 Tbsp olive oil
  • 2 ½ to 3 lbs. beef chuck roast, cut into 4 pieces and trimmed of excess fat
  • kosher salt
  • 1 cup coconut milk (I used light)
  • 2 Tbsp Thai curry paste (I used red curry paste)
  • the zest and juice of 1 lime
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • ½ tsp cumin
  • 1 large onion, minced
  • 8 oz white or baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp minced fresh ginger (I use a microplane grater for this)
  • freshly ground black pepper, to taste
  • 2 scallions, thinly sliced for garnish


  1. Heat a large Dutch oven over medium-high heat and add the oil to the pan. Sprinkle the beef with salt. When oil is hot, add the beef pieces to the pan and brown so that each side has a golden crust. Remove beef, place in a slow cooker and set to low.
  2. Add the coconut milk, curry paste, lime zest and juice, fish sauce, brown sugar, and cumin. Stir to evenly combine. Add the onion, mushrooms, garlic, ginger, and black pepper. Stir to coat all of the vegetables with the coconut milk mixture. Cover slow cooker and turn to high. Cook for 4 to 5 hours, or until beef is fork tender and falls apart easily. Shred the beef with two forks. Serve over rice or noodles topped with scallions and enjoy!

Adapted from A Farmgirl’s Dabbles

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