Ingredients
Scale
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoon flour
- 1 cup beef broth
- Two 14.5-ounce cans coconut milk
- ¼ cup soy sauce
- 4-ounce jar Thai-style red curry paste
- 1.5-inch piece of fresh ginger peeled and grated or minced
- 6 large garlic cloves, minced or grated
- 3 teaspoons sugar
- ½ large onion sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then coat with flour.
- Sear the roast for about 5 minutes per side until browned, then set aside.
- In the same pot, combine beef broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar; stir well.
- Return the seared beef to the pot, cover with a lid, and roast in the oven for 2 hours.
- Shred the cooked beef using two forks and mix back with the sauce along with sliced onion before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 460
- Sugar: 6g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg