Fall-Apart Chuck Roast Simmered in Green Curry and Coconut Cream
This isn’t your grandma’s pot roast—but it is the one you’ll crave weekly. Chuck roast gets a Thai-inspired makeover in this bold, one-pot recipe where tender beef simmers in a fragrant green curry broth made with coconut milk, lemongrass, and Thai basil. It’s herby, spicy, and creamy in all the right ways—and thanks to the Instant Pot, it’s done in just over an hour. Spoon it over jasmine rice, top it with fresh herbs, and prepare to impress.
Ingredients
- 3–4 lb chuck roast, trimmed and cut into large chunks if needed
- Salt and black pepper, to taste
- 1–2 tablespoons oil (for searing)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons green curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 stalk lemongrass, bruised
- 2 carrots, peeled and cut into chunks
- 1 red bell pepper, sliced
- Thai chilis, sliced (optional, to taste)
- Juice of 1 lime
- ½ cup fresh Thai basil
- ¼ cup fresh cilantro, chopped
- Jasmine rice, for serving
Step-by-Step Instructions
Step 1: Sear the Roast
- Season chuck roast with salt and pepper.
- On Sauté mode in the Instant Pot, heat oil and sear the roast on all sides until browned (about 3–4 minutes per side).
- Remove roast and set aside.
Step 2: Build the Flavor Base
- In the same pot, add more oil if needed.
- Sauté the onion, garlic, and ginger until fragrant (2–3 minutes).
- Stir in green curry paste and cook for another 1–2 minutes to bloom the flavor.
Step 3: Add Liquids and Veggies
- Pour in the coconut milk, beef broth, fish sauce, brown sugar, and lime juice. Stir to combine.
- Add the bruised lemongrass stalk.
- Return the roast to the pot, then add carrots, bell peppers, and optional Thai chilis.
Step 4: Pressure Cook
- Lock the Instant Pot lid and set to Pressure Cook (High) for 65 minutes.
- Allow a 15-minute natural release, then manually release any remaining pressure.
Step 5: Finish and Serve
- Remove the roast and shred with two forks.
- Stir the shredded meat back into the curry sauce.
- Add in fresh Thai basil and chopped cilantro. Stir gently to wilt the herbs.
- Serve hot over steamed jasmine rice with extra lime wedges.
Pro Tips and Serving Suggestions
- Can’t find Thai basil? Sub with fresh regular basil and a pinch of mint for a similar flavor.
- For extra depth, add a splash of soy sauce or a spoonful of red curry paste.
- Leftovers make amazing tacos, lettuce wraps, or noodle bowls.
- Make it creamy and spicy: stir in a dash of chili oil or a spoonful of peanut butter post-cook for richness.
About the Creator
A true food enthusiast, Erika shares recipes that fuse comfort, creativity, and flavor in every bite. From bold mains to crave-worthy sides, her content brings inspiration to home cooks who love to elevate the everyday.
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Erika Tennille | erikatennille