1 boneless beef chuck roast (about 3lbs)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 large red bell pepper thinly sliced
1 can (13.66 ounces) coconut milk
3⁄4 cup beef stock
1⁄2 cup creamy no sugar added peanut butter
1⁄4 cup red curry paste
1/8 cup soy sauce
1 tablespoon grated fresh gingerroot
1⁄4 cup minced fresh cilantro
cooked rice or riced cauliflower
Optional toppings: thinly sliced green onions, sliced almonds, hot sauce and lime wedges, sour cream or plain yogurt.

Place chuck roast in crock pot, sprinkle with salt and pepper.
Place sliced red peppers on top of roast.
In a small bowl, whisk together coconut milk, beef stock, peanut butter, curry paste, soy sauce and ginger root, pour over roast and peppers.
Cover crockpot and set on low for 7-8 hours
Before serving use two forks and shred beef to desired size.
Serve over cauliflower or rice, top with a dollop of sour cream or yogurt, and cilantro and optional toppings you desire.