2 lbs. boneless beef roast, trimmed of fat and cut into
several large pieces
2 tbsp extra virgin olive oil
salt and pepper
2 tbsp red curry paste
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 14.5-oz can coconut milk
1 tbsp fish sauce
juice of 1/2 lime
2 tbsp fresh cilantro, chopped
4 cups cooked cauliflower rice
1. Heat the olive oil in a large skillet over medium-high heat. Generously season the roast with salt and pepper and add to the pan. Sear for 5 minutes, then flip over and repeat with the other side. Transfer the roast to the slow cooker.
2. Add the onion and bell pepper to the pan and sauté for 3-4 minutes. Add the garlic, ginger, and curry paste and sauté for 2-3 minutes. Pour in the coconut milk and fish sauce and stir, scraping any browned bits off the bottom of the pan. Add the mixture into the slow cooker. Cover and cook on low heat for 8-10 hours.
3. About 30 minutes before serving, season the curry to taste with salt and lime juice. Once done cooking, use forks to shred the beef into smaller pieces. Serve over cauliflower rice, topped with cilantro.