Spicy Green Curry Pot Roast
A spin on the comfort dish classic pot roast with Thai-inspired flavors that is high protein, low carb, and perfect for the cold weather.
Equipment
- 1 dutch oven if using this method
- 1 Pressure Cooker if using this method
- 1 Crock Pot if using this method
Ingredients
- 1 tbsp avocado oil or other high smoke point oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 3-5 lbs chuck roast
- 1 large white onion, sliced
- 8 cloves garlic, smashed
- 2 inch ginger root, grated
- 4 oz curry paste I like Maesri
- 1 13.5oz can coconut mil full fat
- 1 tsp raw sugar or 1/2 tsp granulated sugar
- 1 tbsp fish sauce plum vinegar if making vegan/vegetarian
- 1 tbsp soy sauce
- 2-3 cups stock of choice
- 2-3 kaffir lime leaves
Instructions
- Preheat oven to 300 degrees and lower rack enough to fit Dutch oven with lid
- Combine onion powder, garlic powder salt, pepper, and ginger powder together for even distribution.
- Drizzle half of the oil on the roast followed by half of the seasoning blend. Rub in thoroughly and repeat on the other side as well.
- Heat a Dutch oven over medium-high heat. Add a little oil and once hot, sear beef on all sides until a good crust is developed. Remove from the pot and if needed, absorb some oil with a paper towel.
- Add onions to the pot and cook until softened, about 7 mins. Add ginger and garlic and cook until fragrant. Another 3-4 mins.
- Next, add green curry to the pot and cook in the pan to deepen the flavor of the curry. 4 minutes.
- Pout 1/3 can of coconut milk and deglaze the pot. Use the spoon to scrape the bottom of the pot to get the fond (brown bits) for flavor! Pour in the remaining coconut milk, along with soy sauce, fish sauce, and sugar.
- Next, gently place your beef in the sauce to avoid splashing. Carefully pour in the stock until the beef is just about covered. Place like leaves in the Dutch oven and cover.
- Roast in the oven for about 1 1/2 hours. Carefully remove and flip the beef over. Replace lid, leaving a slight opening, and return until beef is fork tender
- Remove from oven and, if needed, remove beef and reduce curry gravy to desired consistency. If not, proceed to the next step.
- Shred beef in sauce and stir to coat the pieces. Serve over rice or cauliflower rice and top generously with Thai basil. Enjoy!
Notes
Nutrition Facts:
717 Calories | 38.3g Fat | 11g Net Carbs | 77.4g Protein
Nutrition Calculated Very Well Fit Calculator according to ingredients and based on 3 lbs Chuck Roast for 6 servings.