2 poblano peppers, roasted, skinned, seeded and diced
4 garlic cloves, roasted and minced
2 cups heavy cream
2 tablespoons finely chopped fresh cilantro
½ cup grated aged Manchego or Romano cheese
Salt and pepper to taste
Preheat oven to 325°F. Season beef with salt and pepper. Heat 2 tablespoons olive oil in heavy bottom pan. Brown beef on all sides; pour off drippings. Add 4 cups broth to pan. Cover tightly with foil or lid and braise 4 hours until fork tender.
While the roast cooks, place remaining 2 tablespoons olive oil in medium fry pan over medium-high heat. Add onions and sauté until transparent; add peppers and garlic; sauté 2 to 3 minutes. Deglaze pan with remaining broth and reduce by half. Add cream and reduce by half again. Season with salt and pepper.
Remove roast from pan and allow to rest 5 minutes.
Spoon ¼ cup sauce onto each plate. Top with 3 ounces beef. Garnish with cilantro and cheese.