Monday, May 11, 2020

# beef # cooking

Crockpot Monday: Thai Beef

Thai Beef:
2 pounds beef chuck roast
1 (8-ounce) bottle peanut satay sauce
1 (13.5-ounce) can coconut milk (full fat is best)
1 (16-ounce) package baby carrots
*cooked basmati rice for serving
1/4 cup chopped peanuts for garnish (optional)


Use a 6-quart slow cooker. Put the beef into the bottom of your cooker. Add the peanut sauce and coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots. Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.

If you like what you've read here, please share it with others using these buttons:

No comments:

Follow Us @lifewithkatie