Curry Coconut Pot Roast - Andrew Zimmern

Ingredients

• 3 pounds chuck roast
• 3 onions, chopped
• 4 cups chopped celery and carrots
• 4-5 garlic cloves, sliced thin
• 2 golf ball sized knobs of ginger, sliced thin
• 2 cups dry white wine
• ½ cup red wine vinegar
• 1 cup chopped tomatoes
• 1 can of coconut milk
• 1 lime, squeezed
• 2 fresh hot chile, sliced
• 1 large bunch of fresh tarragon leaves
• 1/4 cup curry powder
• 1 tsp five spice
• 1 tbsp coriander
• Salt
• White pepper, for seasoning
• Rice, for serving