Chile Chipotle Veal Roast

3 1/2 - 4 pounds rolled boneless veal shoulder arm or blade roast

1/2 teaspoon salt

1 clove garlic, crushed

1/2 teaspoon salt

Quick black bean salsa:

1 can (15 ounces) black beans, rinsed, drained

1/2 cup frozen corn kernels, defrosted

1/2 cup mild, medium, or hot prepared salsa

2 tablespoons chopped fresh cilantro

In medium bowl, combine all ingredients; mix well. Cover and refrigerate up to 2 hours to chill. Let stand at room temperature 15 minutes before using.

Filling:

1/2 cup thinly sliced green onions

3 canned chiles chiptoles in adobo sauce, finely chopped (approximately 1 1/2 tablespoons)

1 clove garlic, crushed

Prepare grill for indirect grilling.

In small bowl, combine filling ingredients. Unroll veal roast; trim fat. Sprinkle evenly with 1/2 teaspoon salt; spread evenly with filling. Roll up veal jelly-roll fashion; tie with string. Combine 1 clove garlic and 1/2 teaspoon salt; press evenly into surface or roast.

Place roast on grid, centering roast over drip pan. Grill to desired doneness, approximately 22 to 25 minutes per pound for medium. Add additional briquettes to each side of grill after 45 minutes to maintain cooking temperature.

Meanwhile prepare quick black bean salsa