Cooler weather= crock-pot meals in this house. This month’s Recipe Redux theme was right up my alley with a focus on crock-pot creations; a collection of ideas for dinner, dessert, and even breakfast!
Recently, I’ve been challenging myself to cook cuts of meat I typically wouldn’t purchase at the grocery. So I’m proud to announce that this was my first boneless beef shoulder roast and I’m happy with the results! The future is bright, my friends.
Have I ever mentioned I LOVE curry? Oh yeah….let’s go back to 2010 to see why I’m crazy for curry. This recipe makes for a hearty meal, especially when served over rice, and offers plenty of protein (beef), iron (beef, rice), lycopene (tomatoes) and vitamin A (bok choy). And since it’s done in the crock-pot it’s so easy a caveman could do it (if, by chance, a caveman had a crock-pot).
Crock-Pot Beef Curry
1 1/2 lbs. boneless beef shoulder roast
Salt & Pepper
1 medium onion, quartered
3 cloves garlic, minced
1-15 oz. can diced tomatoes
1 Tbsp. curry powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
1/2 tsp. chili powder
1/4 tsp. ground ginger
3 cardamom pods
1/4 cup vegetable broth
2 heads baby bok choy, chopped
1. Rub a small amount of olive oil into each side of the shoulder roast and season with salt and pepper.
2. In a large skillet over medium-high heat, sear beef on each side for 2 minutes. Remove from skillet.
3. Place onion quarters in the bottom of a crock-pot and place beef on top of onions.
4. Heat a tablespoon of olive oil in the skillet, add tomatoes and all the spices, and simmer for 10 minutes. Pour tomatoes over beef and add vegetable broth.
5. Cover crock-pot and cook on low heat for 6 hours. Prior to serving, add bok choy and cook for 10 minutes. Shred beef and serve over rice if desired.