Prep: 1. Cut beef roast into 6 pieces. 2. Cut onions and peppers into 1 inch pieces. 3. Slice mushrooms (if using) and scallions. 4. Zest and juice 1 lime. Cut the other into wedges for serving. 5. Mince garlic and ginger. 6. Chop cilantro. Make: 1. In the pot of a slow cooker, mix the coconut milk, curry paste, lime zest and juice, fish sauce, brown sugar, cumin, and red pepper flakes. Stir to combine. 2. Then add beef, onion, bell peppers, mushrooms, garlic, ginger, and black pepper. Stir to coat. 3. Cover slow cooker and turn heat setting to low. Cook for 8 hours, or until beef is fork tender and falling apart. 4. Remove beef to a cutting board and shred. Add beef back to the slow cooker. 5. Serve with scallions, cilantro, and lime wedges on the side.
If you're around at the 6 hour mark we like to shred the beef then and give it the additional 2 hours to really soak up the flavor of the sauce. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/