Ingredients
1 boneless beef chuck roast (3 pounds), halved1 teaspoon salt1 teaspoon pepper1 large sweet red pepper, sliced1 can (13.66 ounces) coconut milk3/4 cup beef stock1/2 cup creamy peanut butter1/4 cup red curry paste2 tablespoons soy sauce2 tablespoons honey2 teaspoons minced fresh gingerroot1/2 pound fresh sugar snap peas, trimmed1/4 cup minced fresh cilantroHot cooked brown or white riceOptional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges
Preparation
Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.
