Our Slow Cooker Thai Beef makes a great low carb meal option. This recipe yields a tender roast and carrots simmered to perfection in a creamy peanut sauce.
6 Servings Recipe By Pin Print
Slow Cooker Thai Beef


  • 1 ½ pounds Beef Roast
  • 3 cups slice Carrot
  • ⅓ cups Peanut Satay Sauce
  • ⅓ cups Light Coconut Milk, Canned
  • ¼ cups Water
  • 2 tablespoons Soy Sauce
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper

Freezer Containers


  • Labels

Nutritional Information

  • 1 serving = 4 ounces beef and 1/2 cup carrots
  • 210 Calories
  • 8g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 75mg Cholesterol
  • 510mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 6g Total Sugars
  • 26g Protein
  • 5 WW SmartPoints
  • Diabetic Exchanges: 0 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 1 Veg
  • 4 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide beef and carrots between indicated number of gallon freezer bags.
  2. In a small bowl combine satay sauce, coconut milk, water, soy sauce, salt and pepper and divide between indicated number of quart freezer bags.
  3. Place a sauce bag inside each gallon bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Pour contents of gallon bag of beef and vegetables into a slow cooker.
  2. Pour smaller bag of sauce over the top of beef and vegetables.
  3. Cook on low 6-8 hours.
  4. Shred meat before serving.


Join the discussion
  1. 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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