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Red Curry Roast

Prep time:  5 mins Cook time:  7 hours Total time:  7 hours 5 mins Serves: 6

Some people aren't big fans of curry as they've had the traditional and quite "fragrant" Indian-style curry. This dish is NOT spicy and has an awesome flavor. The taste isn't as strong as a traditional curry, so it's worth a try if you aren't a curry fan. It's super easy to throw the stuff in and forget it! Your house will smell awesome and you'll have a delicious meal ready for you when you come home from work!


  • 2 -2½ lbs grass-fed chuck roast

  • 2 heaping TBSP red curry paste (could use green as well)

  • Cream from the top of one can of FULL fat coconut milk

  • 1½ tsp sea salt

  • 2 cloves of garlic

  • Pepper

  • 1-2 lemongrass sprigs (optional)


  1. Place chuck roast in crock pot.

  2. Spread the curry paste on top of the chuck roast with a spatula or spoon

  3. Open the can of coconut milk (do NOT shake) and scoop out the cream from the top of the can and place it on top of the curry pasted roast. You can save the rest of the coconut milk for up to a week in the fridge if in a sealed container (great in coffee, other recipes, etc.)

  4. Peel and slice garlic or use a press, and place on top of the roast.

  5. Sprinkle with salt and pepper.

  6. Add the lemongrass sprigs if you choose to use it. (Adds awesome flavor)

  7. Turn the crock pot on low for 7-8 hours or on high for 4.

  8. When the roast is done, remove it from the crock pot and shred the meat with two forks. It should fall apart easily and have the appearance of shredded BBQ meat.

  9. Return it to the crock pot and stir well so that all of the sauce and juices from the meat are well incorporated.

  10. Serve over steamed veggies such as cabbage, broccoli, or zucchini noodles!


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