Smoked Brisket Pot Roast with New Potatoes

Ingredients

• 1 Fully Cooked & Smoked Brisket
• 4 oz onions, sliced ½-inch thick
• 1 oz carrots, peeled and cut ½-inch thick
• 1 oz celery, cut ½-inch thick
• 2 oz tomato purée
• 12 fl oz Texas BBQ Sauce (recipe follows)
• 32 fl oz brown veal stock
• Salt and pepper, to taste
• 1 oz chipotle chile, canned in adobo, puréed
• 10 new potatoes, sliced into quarters
• 8 fl oz cider vinegar
• 4 oz dark brown sugar
• 4 oz molasses
• 4 oz honey
• 4 fl oz Worcestershire sauce
• 1 Shiner Bock Beer
• ½ oz peach chutney, puréed
• ½ oz chile powder
• ½ oz black pepper
• ½ oz garlic powder
• ½ oz chipotle chile, canned in adobo, puréed
• 1¼ qts ketchup