Wine and Roses Chipotle Roast

8 oz Medium Texas Brew Honey Roasted Chipotle Salsa
3 to 4 lbs rump or chuck beef roast
3 cups medium-bodied Italian red wine
½ cup extra virgin olive oil
1 large carrot, diced
1 large celery stalk, diced
1 medium red onion, diced
2 garlic cloves, finely chopped
1 bay leaf
½ t. black pepper
1 t. kosher salt

Trim fat from the roast and pat dry. Season with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast, turning it a few times, until it is nicely browned, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium. Add diced carrots, celery, and onions. Stir occasionally until golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add garlic, and parsley. Stir until lightly colored and fragrant, 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it.

Raise the heat to high, adding the remaining wine, the bay leaf, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour or place everything in a crock pot and cook for 8 hours)

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.

Cut the meat into thick slices and place on warm serving dishes. Spoon the sauce over the meat. Serve hot with rice, mashed
potatoes, or polenta. Sure to please.

Recipe by Rolando LaRosa, Texas Brew Products