Paleo Curry Thai Pot Roast (slow cooker)

By mack

Ingredients

• 1 can of coconut milk (NOT light)
• 1/2 bunch of washed, chopped cilantro
• 1-2 limes, juiced
• 2 T Thai red curry paste (make sure the ingredients fit the bill, I used Thai Kitchen brand) we used more for more spice
• 3 packets (more or less, your choice) of garlic (or about 20+ cloves)
• 3-4 (or more) -lb grass-fed beef roast or pork roast (sirloin and chuck have worked well), deeply scored for more surface area
• NOTE: despite being a curry, this one is very mild on the spiciness--if you want to liven it up, try adding some heat yourself (more/hotter curry paste, hot peppers, cayenne, etc.).

Details

Servings 4

Preparation

Step 1

After you have the ingredients prepped, make a paste of the curry and lime juice so you can smear it over the roast (nooks and crannies too!). Add the garlic and insert into the deep cuts in the roast (it'll melt like but-tah--oh yeah!). Sprinkle on the cilantro and shove some in the pockets of the roast. Now pour on the coconut milk. Lid. Walk away for six hours and return to deliciousness!