Ingredients
Scale
- 2 tablespoons olive oil
- 2.5 – 3 pound chuck roast
- 2 teaspoons salt
- 2 teaspoons freshly cracked pepper
- 2 tablespoons 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.
- 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 meat until browned on both sides (about 5 minutes each side) and set aside.
- Lower the heat and combine beef broth, coconut milk, soy sauce, red curry paste, grated ginger, minced garlic, and sugar in the pot. Stir until well mixed.
- Return the seared beef to the pot and cover it with a lid before placing it in the oven for 2 hours.
- After cooking, shred the beef using forks and return it to the pot along with sliced onions. Let rest for about 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 25g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg