1. One hour prior to starting the recipe, remove the roast from the fridge to allow it to come to room temperature. Cut the roast into large chunks, then add flaky sea salt to the top of it.
2. Preheat the oven to 275 F. In a Dutch oven over medium heat on the stove, add 1 tablespoon of avocado oil and heat it for 1-2 minutes before adding a few chunks of the beef to the pot. Leave enough space between the pieces of meat to ensure a nice crust, otherwise you may end up steaming the meat! This means you’ll have to brown the meat in batches. Sear the meat on each side for about 4-5 minutes or until it easily loosens from the pan. Set the meat aside.
3. Turn the heat the low-medium and add the remaining tablespoon of oil to the pot. Add in the diced onions and stir, cooking for 3-4 minutes or until softened. Add in the garlic and ginger, and cook for another minute. Next, add the curry paste and stir, breaking it up and incorporating it into the onions with a large wooden spoon.
4. Add 1/2 cup of the coconut milk and stir, deglazing the pan. Stir until the paste is incorporated into the coconut milk, then add the remaining coconut milk. 
5. Note: If you want softer vegetables with your curry, you can add them now to the pot, along with the chunks of beef. If you like your vegetables a bit harder, add them into the curry after it’s been cooking for about 2 hours.
6. Place the beef and carrots and potatoes (see recipe note above) into the pot, moving things around a bit so it’s evenly spaced out. Place the lid on to the Dutch oven and place in the oven.
7. Cook the curry for 4 1/2 – 5 hours at this low heat. If you are adding the veggies to the pot a bit later, set a timer for 2 hours, then add the vegetables, before returning to the oven. You’ll know the curry is ready when the beef is super tender and easily shreds with a fork. When the beef is ready, remove the chunks from the pot to a cutting board, and use two forks to shred the beef, before returning it the pot and stirring. Place the curry back in the oven for 20-30 minutes.
8. Remove the curry from the oven, and serve over rice, cauliflower rice, or even rice noodles. Top the dish with roasted peanuts and Thai basil, if you have it on hand. 

Leftovers are amazing! This dish makes a whole lot of food, so if you have a lot leftover, you can definitely store it in the fridge for 3-4 days in an airtight container. You can also freeze the curry for later!