Trim excess fat from the beef roast. Season the beef with salt and pepper on all sides. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.

In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.

Stir in the red curry paste, turmeric, paprika, and ground coriander. Cook for 2 minutes to release the spices? aroma. Add the soy sauce, fish sauce, and brown sugar or honey, stirring to combine.

Pour in the beef broth and stir well to deglaze the pan, scraping up any browned bits from the bottom. Slowly add the coconut milk, stirring until smooth.

Return the seared beef to the pot. Reduce heat to low, cover, and let it simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, transfer the mixture to a slow cooker and cook on low for 6-8 hours.

Once the beef is tender, use two forks to shred it directly in the pot. Mix the shredded beef with the sauce, ensuring it is fully coated.