Pot Roast with Sauteed Vegetables

Rinse meat and pat dry. Peel and dice carrots, onions and celery. Heat oil in a large roasting pan and sear meat on all sides. Remove meat and saute vegetables in drippings until brown. Add tomato puree, brandy and half of the red wine. Let reduce and add remaining wine. Put meat back into pan and add broth so that meat is half covered. Cover and simmer for about 3 hours. Continue to baste with broth and turn meat every 20 minutes. After about 2 hours of cooking, add peppercorns, bay leaf, juniper and allspice.

Remove meat from sauce, wrap in foil and let rest. Strain sauce and simmer, if needed. Add sugar, vinegar, chili and salt, to taste. Slice meat and serve with sauce.