Courtesy of Chef Robert Margolis of Denver

2 pounds each onions, carrots and celery,
chopped
3-pound buffalo roast
4 - 5 ounces beef base
3 cups water (to dilute the beef base)
4 cloves of roasted garlic
3 dried chipotle peppers, whole
2 cups brandy
White pepper and salt

Preheat oven to 240 degrees. Place the onions, carrots and celery in a roasting pan and place the buffalo roast on top of the vegetables. Add the diluted beef base to the roasting pan. Place into the preheated oven and allow to roast for 2½ hours or until the roast reaches an internal temperature of 125 degrees. Remove the roast from the oven and allow it to rest. Strain the juice from the roasting pan into a saucepot and add the garlic, peppers and brandy. Be careful here and flame off the brandy. Allow the pot to simmer (do not break up or chop the chipotles unless you like it really hot). At this point
allow the sauce to reduce by one-third, then strain it, carefully removing all of the garlic and peppers so that a light sauce, similar to au jus, remains. Season to taste with salt and white pepper, and serve with the roast and vegetables.