Slow Cooker Thai Beef
"Adapted from a recipe by Stephanie O'Dea at http://bit.ly/bEOztM"
- Ready In:
- 10hrs 10mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 lbs beef chuck roast
- 1 (8 ounce) bottle peanut satay sauce
- 1 (13 1/2 ounce) can coconut milk
- 1 lb baby carrots
- 1⁄4 cup chopped peanuts, for garnish
- cooked basmati rice, for serving
directions
- Place beef in slow cooker. Pour sauce and coconut milk over; turn meat several times to combine sauce and milk and to coat the roast. Scatter baby carrots over and around roast.
- Cook on low heat 8-10 hours until fork-tender. Sprinkle with peanuts and serve with rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cooked this today for Sunday lunch. It was delicious. I cooked it in my Nesco roaster because my crockpot was loaned out. I cooked it at 300f for about 5 hours. I followed the recipe as written but added about 6 oz of water because I was afraid it would dry out while I was at church. We had Basmati rice, oriental veggies (frozen) and cucumbers with vinegar and olive oil.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
