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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 67: Use Less Liquid for More Flavor

Curry-Coconut Pot Roast

5 hours 1 hour active

Curry-Coconut Pot Roast

This recipe was inspired by smore, a Sri Lankan braised beef that combines South Asian flavorings with the culinary influence of the Dutch who colonized the country in the 17th century. If your chuck roast is already tied, remove the twine so you can trim off excess fat, then re-tie it with fresh twine. Using coconut oil to sauté the aromatics reinforces the flavor and aroma of the shredded coconut and coconut milk in the sauce. If you have unrefined coconut oil, use it for its richness. Otherwise, regular refined coconut oil works well. Serve with steamed rice or warmed bread or flatbread. And for a little heat and bolder coconut flavor, offer a homemade coconut relish on the side. If you have leftover pot roast, reheat the slices by layering them in a baking dish, spooning on some of the sauce, covering with foil and warming in a 400°F oven for 15 to 20 minutes.

Ingredients
  • 2

    tablespoons coconut oil, preferably unrefined

  • 2

    large yellow onions, halved and thinly sliced

Directions
  1. 01
    Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, heat the oil over medium until shimmering. Add the onions and cook, stirring occasionally, until light golden brown, 5 to 7 minutes. Stir in the coriander, cumin and curry powder, then cook until fragrant, about 30 seconds. Stir in the lemon grass, ginger, pepper flakes and tomatoes, then cook, scraping up any browned bits, until the liquid has evaporated, 5 to 7 minutes.
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