Ingredients

• 1 (3-pound) Certified Angus Beef ® chuck roast (arm, shoulder or blade)
• 4 tablespoons olive oil, divided
• 4 1/2 cups beef broth
• 1 1/2 cups diced sweet onion
• 1 chipotle pepper in adobo sauce, minced
• 2 poblano peppers, roasted, skinned, seeded and diced
• 4 garlic cloves, roasted and minced
• 2 cups heavy cream
• 2 tablespoons finely chopped fresh cilantro
• 1/2 cup grated aged Manchego or Romano cheese
• Salt and pepper to taste

Instructions

1. Heat oven to 325 degrees F.
2. Season beef with salt and pepper.
3. Heat 2 tablespoons olive oil in heavy bottom pan. Brown beef on all sides; pour off drippings.
4. Add 4 cups broth to pan. Cover tightly with foil or lid and braise 4 hours until fork tender.
5. While the roast cooks, place remaining 2 tablespoons olive oil in medium fry pan over medium-high heat.
6. Add onions and sauté until transparent; add peppers and garlic; sauté for 2 to 3 minutes.
7. Deglaze pan with remaining broth and reduce by half.
8. Add cream and reduce by half again.
9. Season with salt and pepper.
10. Remove roast from pan and allow to rest for 15 minutes.
11. Spoon 1/4 cup sauce onto each plate.
12. op with 3 ounces beef.
13. Garnish with cilantro and cheese.