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Slow Cooker Thai Beef

Slow Cooker Thai Beef

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 2 pounds beef chuck roast
  • 2 ounces peanut satay sauce
  • 3 ounces  light coconut milk
  • 0.25 cups water
  • 2 Tablespoons soy sauce
  • 1.5 cups carrots, sliced
  • 1 teaspoons salt
  • 0.25 teaspoons pepper

Directions:

Place beef in the bottom of a slow cooker. In a small bowl combine satay sauce, coconut milk, water and soy sauce. Pour over top of beef. Add carrots to the slow cooker. Season with salt and pepper. Cook on low 6-8 hours. Shred meat before serving.

Freezing Directions:

Combine beef and carrots in gallon freezer bags. In a small bowl combine satay sauce, coconut milk, soy sauce, salt and pepper and divide into quart freezer bags. Place a sauce bag inside each gallon bag, label and freeze. TO SERVE: Thaw. Pour contents of gallon bag of beef and vegetables into a slow cooker. Pour smaller bag of sauce over the top of the beef and vegetables. Cook on low 6-8 hours. Shred meat before serving.

Servings:  8

Nutritional Info: 1 serving = Calories 463, Carbs 4.8g, Fat 35g, Protein 30.6g, WW Plus Points 12


**conversion chart image provided by Erik Spiekermann

2 Responses to “Slow Cooker Thai Beef”

  1. Jill says:

    This was good. I paired it with brown rice cooked with coconut milk. Next time I make it I will try adding more peanut sauce.

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