Slow Cooker Mango Curry Beef

This ended up being one of those great set it and forget it crock pot meals.  I started it on a Sunday morning when everything was going crazy with the kids, Erin and I running around with tons of errands and work to do that day.  I diced and sliced everything seared it off and turned on the pot and didn't think about it again till 5:30 when the kids were hungry.  That was incredible!   This was that simple of a meal.  The Mango Curry Beef had a great flavor.  It will work great on a weekday, just set it up before you go to work and it'll be ready when you get home! Hope you all enjoy this Mango Curry Beef.

  • 3.5 lb chuck roast 
  • 2 pounds of carrots chopped

  • 2 mangos Diced
  • 2 cans coconut milk
  • 3 tablespoons red curry powder or 1 jar of red curry paste
  • 1 teaspoon turmeric
  • 2 tablespoons salt
  • 1 tablespoon coconut oil
  1. If using the curry powder, rub 1/2 of the roast the night before and refrigerate overnight. 
  2. Melt the coconut oil in a heavy bottomed skillet and sear the roast on all sides. 
  3. Once seared place the roast in the crock pot or a
  4. Add the coconut milk, Mango, spices, and carrots to the pot and cook on low for 4-8 hours. 
  5. If you are using the oven cook at 250 for 4 hours. 
  6. Cut or shred the beef and serve over the carrots with the coconut milk sauce over it.

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