Syrah Braised Beef in Chocolate Chipotle Sauce

This is a recipe I picked up from a winery in the Tri-Cities area (Gamache Vintners) during a February Wine and Chocolate tasting weekend which they created and paired with their 2004 Estate Syrah.
Anyway, I decided it was time to try making it myself. Though I usually try to make things that are a little more healthy (i.e. not cooking in bacon fat), I had to put those thoughts aside because I know that's where the flavor comes from. In the end, it was a dish to be enjoyed by all of us. It paired very well with our red wine.

• 3 slices thick-cut bacon
• 3lbs boneless chuck roast
• salt & pepper
• 2 cups yellow onion (about 1 med. sized), finely chopped
• 2 shallots, finely chopped
• 1/2 cup carrot (about 1 med. sized), peeled and finely chopped
• 1/2 cup celery (about 2 med. sized stalks), finely chopped
• 4 cloves garlic, peeled and pressed
• 1 small can of chipotle peppers packed in adobo sauce
• 2 cups Syrah wine
• 3 cups low-sodium beef broth
• 2 cups canned diced tomatoes
• 3 Tbsp. shaved bittersweet (70% cacao) dark chocolate
• 1 tsp. unsweetened cocoa powder

Directions:
Preheat oven to 200 degrees. Season roast to taste with salt and pepper. Heat a large, heavy pot over medium heat (a dutch oven works great). Add bacon and sautee until crisp. Once cooked remove the bacon from the pan and drain on paper towels. Brown the roast on all sides in the bacon drippings, then transfer to a plate. Add onions to pot and sautee until clear (about 5 min.), then add shallots, carrot, celery and garlic, and continue sauteing until fragrant (2-3 minutes). Add the wine to the pot and boil, uncovered until the wine is reduced by about half (about 5 min.). While the wine is boiling make sure to scrape up any browned bits stuck to the bottom of the pan. Add broth, tomatoes, bacon (crumbled), 1-2 chipotle peppers, and the roast to the pot, cover, and place in the preheated oven. The roast is done when its internal temperature reaches 160 degrees (approx. 3 1/2 hours).

When roast is done remove it from the pot. Strain the remaining liquid and boil it until it begins to thicken (about 10 minutes).
Reduce the heat to medium and add chocolate, cocoa powder and 1 tsp. adobo sauce; stir until chocolate melts. Shred roast with two forks, return to pot and simmer to rewarm.