Preheat oven to 325°F.
Peel carrots, onion and parsnips, then cut into large chunks. Do the same with potatoes, but keep them aside.
Place a large 6-8-quart heavy based pot over HIGH heat. Add 1 Tbsp. of olive oil.
Pat the roast dry on both sides then season well with salt. Place into pot and brown well on both sides.
Once browned, remove roast and add remaining olive oil to the pot. Add garlic, carrots, onion and parsnips and cook 5-6 minutes until lightly softened. Stir occasionally and try to loosen all the browned bits from the bottom of the pot.
Add the chipotle peppers in adobo sauce, beer, bay leaves, and stock and bring to a boil. Once boiling, reduce the heat to simmer and add the browned roast back to the pot. Nestle roast on top of veggies. The liquid should come at least ¾ up the sides of the roast. If not, add a little water or additional stock. Arrange the cut potatoes in the liquid at the sides of the roast.
Cover and place in the oven to cook for 2 hours 45 minutes to 3 hours or until tender. Remove the roast from pot and slice or pull to serve. Use a slotted spoon to carefully remove veggies from the braising liquid – they will be very soft.
Nutrition information per serving: 610 Calories; 265 Calories from fat; 29.5 g Total Fat (10.8 g Saturated Fat; 13.6 g Monounsaturated Fat); 161.3 mg Cholesterol; 447.3 mg Sodium; 36.0 g Total Carbohydrate; 5.4 g Dietary Fiber; 45.3 g Protein; 5.2 mg Iron; 1120.2 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 12.6 mg Niacin (NE); 0.9 mg Vitamin B6; 2.9 mcg Vitamin B12; 10.0 mg Zinc; 39.2 mcg Selenium; 172.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber and Thiamin.