SLOW COOKER RED CURRY BEEF POT ROAST
When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h
Yield 6
Number Of Ingredients 23
Steps:
- Generously season beef chuck roast with salt and pepper.
- 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.
- Spread chopped onions in slow cooker; place browned roast on top of onions.
- 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.
- 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.
- Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
- Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
- Remove meat from the broth. If desired, skim some fat from the surface of the broth.
- Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
- Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
- 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.
- Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g
CURRIED POT ROAST
Steps:
- 1) Trim fat from meat. In a small bowl stir together the ginger, curry, turmeric, salt & pepper. Rub all over surface of the meat. In a 3 1/2 - 4 qt. slow cooker place the onions, carrots and garlic,"mixed" together. Place the meat on the vegetables. Sprinkle w/ thyme; add the undrained tomatoes, beef broth and bay leaf. 2) Cover; cook on low setting for 8 - 10 hours or on high setting for 4 -5 hours. Remove bay leaf. Transfer meat and vegetables to a platter, reserving juices. Keep meat and vegetables warm. 3) For gravy, measure juices; skim fat. If necessary, add enough water to equal 1 1/2 cups. Add juices to a small saucepan. Combine flour and cold water. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
SLOW-COOKER CURRY PORK
I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
CURRIED ROAST CAULIFLOWER SOUP
Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
- Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
- Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
- Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
- Garnish soup with swirls of Coriander Chutney prior to serving if desired.
Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4
CURRIED MUSTARD SLOW COOKER BEEF ROAST
This recipe makes a very tender, flavourful roast and the leftovers are great for a roast beef sandwich. I found that the roast was ready to carve after 8 hours but use your own judgment as all crock pots are not the same.
Provided by Irmgard
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the vegetables in the slow cooker and add the stock.
- Sprinkle with pepper.
- In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast.
- Place on top of the vegetables.
- Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender.
- Remove the meat to the cutting board and slice thinly.
- Scoop out the vegetables using a slotted spoon onto a platter and top with the meat.
- Cover with foil to keep warm.
- Pour the juices into a small saucepan.
- In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices.
- Bring to a boil, whisking constantly until slightly thickened.
- Add salt to taste.
- Serve with or pour over the meat and vegetables.
FAMILY CURRIED BEEF POT PIE
Steps:
- 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
- 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
- 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
SPICED POT ROAST
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.
More about "curried pot roast food"
CROCK POT CURRY MUSTARD BEEF ROAST - FUNNY IS FAMILY
From funnyisfamily.com
BROADUS IGA - RECIPE: CURRY SPICED POT ROAST
From broadus.iga.com
1-POT THAI BEEF CURRY POT ROAST - THE FRAYED APRON
From thefrayedapron.com
CURRY ROAST CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
RECIPE: CURRY SPICED POT ROAST - SHOP 'N SAVE
From shopnsavefood.com
WESTSIDE IGA - RECIPE: CURRY SPICED POT ROAST
From westside.iga.com
SLOW COOKER COCONUT PORK CURRY RECIPE - FOOD & WINE
From foodandwine.com
CROCKPOT ARCHIVES - THE DEFINED DISH - FOOD
From thedefineddish.com
CROCK POT BEEF CURRY RECIPE - EASY AND BUDGET FRIENDLY
From eatingonadime.com
BOMBAY CHICKEN ONE-POT ROAST | BONFIRE NIGHT FOOD | TESCO ...
From realfood.tesco.com
BEST CURRY-COCONUT POT ROAST RECIPE - HOW TO MAKE …
From 177milkstreet.com
LEFTOVER ROAST PORK CURRY - BLOGGER
From mamalapagliasfood.blogspot.com
CURRY COCONUT POT ROAST - ANDREW ZIMMERN
From andrewzimmern.com
CURRIED BEEF POT ROAST – INSTANT CANNING
From instantcanning.com
SLOW COOKER BEEF CURRY - THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY PORK CURRY RECIPE - ONTARIO PORK
From ontariopork.on.ca
INDIAN BUTTER POT ROAST RECIPE (FALL APART TENDER ...
From dinnerthendessert.com
LEFTOVER ROAST BEEF CURRY - EASY PEASY FOODIE
From easypeasyfoodie.com
RECIPE | RANDALLS
From randalls.com
INSTANT POT BEEF CURRY (INDIAN) | ONE POT RECIPES
From onepotrecipes.com
CURRIED POT ROAST | RECIPE | BEST POT ROAST, ROAST RECIPES ...
From pinterest.com
7 SLOW COOKER ROAST BEEF RECIPES | ALLRECIPES
From allrecipes.com
CURRIED ROAST VEGETABLES - VEGAN INDIAN - FROM A CHEF'S ...
From fromachefskitchen.com
ONE-POT THAI GREEN CURRY NOODLES RECIPE
From today.com
CEDAR VILLAGE IGA - RECIPE: CURRY SPICED POT ROAST
From cedarvillage.iga.com
THE BEST WHOLE30 POT ROAST - THE DEFINED DISH RECIPES
From thedefineddish.com
THE BEST CURRIED BEEF POT PIE - THE DIASPORIC DISH
From thediasporicdish.com
LEFTOVER ROAST BEEF CURRY - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
EDWARDS IGA - RECIPE: CURRY SPICED POT ROAST
From edwardsrockingham.iga.com
RED CURRY POT ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRIED POT ROAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CURRIED POT ROAST RECIPE BY HERBAL.CHEF | IFOOD.TV
From ifood.tv
CURRIED MUSTARD SLOW COOKER BEEF ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED POT ROAST | CRAPPY KITCHEN - GOOD DINNERS!
From crappykitchen.wordpress.com
KERALA INDIAN BEEF ROAST (INSTANT POT AND SLOW COOKER ...
From myheartbeets.com
10 BEST PORK CURRY CROCK POT RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love