Thai Beef

I'm back from vacation and I have a GREAT "I just got back from vacation and I don't want to cook but I have to" recipe for you today.  Crock pot Thai beef!!!  Just FIVE ingredients (well, seven if you count salt and pepper) and you have a tender, succulent and super tasty alternative to the regular crock pot roast!  Serve over a bed of basmati rice and dinner is done.  Feel free to throw it together the night before and set it to cook in the morning before you run off and do the million and a half things you do all day!

Thai Beef (adapted from crockpot365.blogspot.com)

1 (13 1/2 oz.) can light coconut milk

1 (8 oz.) bottle peanut satay sauce

1 (2 lb.) chuck roast

2 lb. baby carrots

Salt and pepper

2 c. basmati rice, cooked according to package directions for serving

Combine the coconut milk and peanut sauce in the bottom of a 6 quart slow cooker that has been sprayed with cooking spray and whisk to combine.  Add the chuck roast and turn with tongs to coat in the sauce.  Add the baby carrots on top and season with salt and pepper.  Cook on high for 3-4 hours or on low for 6-8 hours.  Serve over basmati rice drizzled with the yummy sauce in the crock pot!

8 servings (595 calories each serving) according to my calculator on loseit.com (this includes the rice)