In a large bowl toss the cubed bottom round roast with salt and pepper.
Add 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the cubed roast pieces on all sides, adding more olive oil if needed. Transfer browned beef to a clean dish and repeat with the remaining pieces.
Add the onions to the remaining fat in the pot and cook for 5 to 6 minutes until soft. Add in the garlic and cook for 1 minute. Add the red curry paste, stir and scrape up the browned bits on the bottom of the pot.
Pour in both cans of coconut milk, fish sauce, lime juice and brown sugar. Add the beef back in, stir and bring to a bubble. Cover, leaving the lid cracked a bit, reduce the heat to low and simmer for 2-1/2 hours.
Carefully transfer the red curry beef to a heat-safe container. Skim off 90 percent of the fat and cool before covering and refrigerating over night.
Add the Thai red curry beef and 1 can of drained bamboo shoots to a large sauce pan and reheat over medium heat until hot and bubbly.
Serve over Jasmine rice with torn fresh cilantro and a squeeze of fresh lime juice.