Is it un-American to post this on 4th of July?

That looks amah-zing. Scroll me to the recipe!

Yeah yeah, everyone else is posting hamburger and potato salad recipes this 4th of July. But what’s more American than the buffalo, right? This is the “I don’t want to slave over anything, we’re gonna crock pot it this year” 4th of July recipe. Feel free to eat outside off paper plates. No, my husband did not shoot this bison. But, long story short we had it in the freezer needing to be cooked up and many of the same rules apply to cooking buffalo/bison as venison because of the low fat content. I was thinking of how I wanted to do this roast, but it’s summer time (which, here in Texas, lasts no less than 6 months of the year). Most roast recipes just aren’t that good if it’s not cold outside, or at the very least raining. This is why, living in such a warm climate, I like to look to tropical places for my comfort food. Like India. Or Thailand. So here we have another Southeast Asian recipe. Stop groaning. It’s my favorite. I could probably do a whole blog on just Southeast Asian recipes for venison. Maybe for my next blog… (I can smell the simmer of coconut milk as we speak). At any rate, sometimes you need to cook a roast but have a hankering for Thai curry on the same day, and this is how my coconut curry bison chuck roast came into existence. Why not put most of the ingredients in the crock pot for a low and slow simmer, then throw in the veggies the last 30 minutes so they don’t get soggy and gross? I took the curry paste and schmeared it on the roast like it was going out of style. My thought process was that the flavors needed to be very close to the meat. Very close.

The meat and the flavors, they are like this (holding up two fingers crossed… No really, I’m doin’ it).

Of course once I smothered the damn thing in curry pastiness, I realized I did not sear the meat first to “lock in flavor” as “they” say. (When I say “they” mostly I mean the powers that be on Food Network.) Honestly, neither of these things is really necessary. It’s going in the crock pot. If the flavors of the meat “go” anywhere, it will only be into the coconut curry gravy. And trust me, sitting in the crock pot for 4-6 hours, the flavors will get plenty close to your roast whether you smash the paste on there first or just plop it in the whole thing. The only thing about this recipe that makes it “un” crock-potty is waiting to put the fresh veg in (like the bell peppers) the last 30 minutes. The mushrooms and onions can be in there all day though.

Coconut curried chuck roast

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Serves	8
Prep time	20 minutes
Cook time	6 hours
Total time	6 hours, 20 minutes

Ingredients

• 3-4lb chuck roast
• 3 tablespoons curry paste (about 3 oz if you're looking for enough in a jar)
• 1 Small onion (sliced)
• 3 cloves garlic (minced)
• 1 can coconut milk
• 4 cups mixed chopped vegetables
• 1/2 pint mushrooms
• 2 tablespoons fresh basil (snipped, plus more for garnish)

Optional

• Dashfish sauce

Directions

Step 1

Rub the curry paste all over the roast, let rest. Sauté the sliced onion on medium high heat until they start to turn brown and caramelize. (About 7-10 minutes) Add the garlic and continue to cook another two or three minutes. Add the roast, onions and garlic, mushrooms, coconut milk and enough water to just cover the roast (about 1/2-1 coconut milk can's worth) to the crock pot and turn it on the lowest setting. If you are using a dutch oven, bring to a boil and then pull down to a gentle simmer over low heat. Let cook for 4-8 hours.

Step 2

About 30-45 minutes before you plan on serving the roast (more time if you are including green beans) add the remaining chopped vegetables and continue to simmer until the veggies are tender. Add the fresh herbs at the very end and give everything a good stir. Serve with jasmine rice and garnish with more fresh basil and red pepper flakes (if more heat is desired).

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Non game substitution: Any beef roast will work, but something large, fatty and cheap (like chuck) would probably be the best. Vegetarian substitution: Well, if you’re a vegetarian you can pretty much just make a crock pot vegetable coconut curry, which doesn’t really do much but let it cook while you’re at work and probably not worth dragging out the crock pot for.