Slow Cooker Red Curry Beef Pot Roast – Teaching Old Meat New Tricks

2 1/2 or 3 pound beef chuck roast

salt and pepper to taste

2 tsp vegetable oil

1 chopped onion

1 or 2 tsp red curry paste, or to taste

2 tsp ground cumin

1 tsp ground coriander

2 cups chicken broth

1 can (14 oz) coconut milk

1 can (10-oz) diced tomatoes with gr een chilies (or any diced tomato product)

3 tbsp Asian fish sauce, or to taste

1/4 cup brown sugar

1 tbsp tomato paste

4 cloves minced garlic

1 thumb-sized piece of ginger, sliced

juice of one lime

2 bay leaves

1 1/2 pound small potatoes, halved

4 or 5 baby bok choy, sliced

1 rounded teaspoon cornstarch, dissolved in

1 tablespoon

cold water

To garnish:

chopped roasted peanuts

chopped fresh cilantro leaves