• Curry Coconut Pot Roast


Curry Coconut Pot Roast

By Andrew Zimmern

Curry Coconut Pot Roast


  • 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


Place the chuck roast in a medium pot on medium heat. Remove from pot when browned.

Add onions and tarragon to the pot and brown slightly. Continue by adding the chopped celery and carrots and stir. Once the vegetables are mixed together, add coriander, curry powder, five spice, ginger and garlic, and stir. Follow by adding chopped tomatoes and stir again. Add dry white wine and bring to a simmer for 5 minutes. Continue by adding the red wine vinegar and simmering for an additional 3 minutes.

Once you are done simmering, return the beef to the pot. Make sure to drown the beef in the liquid and cover it with the vegetables. Simmer, lower heat, cover, and cook.

Baste the beef every hour to enhance the flavor. I cooked this for 2 and a half hours in total at a bare simmer.

Remove the vegetables and meat when tender, and allow the liquids to keep simmering until they reduce by about half. When the sauce has thickened, add fresh chile and the can of coconut milk. Simmer again until thickened. Once it’s ready, season with fresh lime juice, salt and white pepper.

Slice the beef and season with sea salt before platting. Serve with plenty of white rice.

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