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Indonesian Pot Roast Slow Cooker Recipe

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This recipe for Indonesian Pot Roast Slow Cooker, by , is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Poljak

Category:
Category:

Ingredients:  
Ingredients:  
2 # chuck roast
3 TBS vegetable oil
4 large onions, diced
6 garlic cloves, minced
3 TBS grated fresh ginger
1 small jalepeno or serrano finely chopped
2 TBS ground coriander
1 TBS turmeric
1 1/2 cups canned unsweetened coconut milk
1 cup beef stock
1 bay leaf
1 tsp grated lemon zest
salt and pepper to taste
2 cups cooked jasmine rice
1/2 c sweetened coconut, toasted at 350 for 10 min

Directions:
Directions:
Preheat the oven broiler. Broil roast for 3 to 5 minutes per side or until lightly browned. Transfer roast to the slow cooker along with any juices that have collected in the pan.
Heat oil in a medium skillet over medium heat; add onion, garlic, ginger, and peppers. Cook and stir for 3 minutes or until the onion is translucent. Stir in coriander and turmeric. Cook for 1 minute, stirring constantly. Scrape the mixture into the slow cooker and stir in coconut milk, stock, bay leaf and lemon zest.
Cook on low for 10-12 hours or high for 5 to 6 hours. Discard bay leaf and season with salt and pepper. Slice roast and serve with rice. Garnish with coconut

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
less than 20 minutes cook min 5 hours
Personal Notes:
Personal Notes:
I removed the meat and used the stick blender on the onions. Make sure to salt and pepper the roast before broiling. This recipe only took 4 to 5 hours on high with a 3# roast. Bland but can be dolled up.

 

 

 

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