Title: Mexican Pot Roast
Categories: Mexican Beef
Yield: 12 Servings
| 6 | lb | Beef Roast; * |
| 8 | | Cloves Garlic |
| 4 | | Slices Bacon, Cut In Half |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Mustard; Prepared |
| 1/4 | c | Vegetable Oil |
| 1/2 | c | Carrot; Chopped |
| 1/2 | c | Celery; Chopped |
| 1/2 | c | Mushrooms; Sliced |
| 2 | tb | Fresh Cilantro; Snipped |
| 1 | ts | Nutmeg; Ground |
| 1 | ts | Thyme; Ground |
| 2 | | Jalapeno Chiles; ** |
| 2 | | Bay Leaves |
| 1/2 | c | Onion; Chopped, 1 Medium |
| 12 | oz | Beer; 1 Btl Or Can, Any Kind |
* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno
chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut
across the beef roast. Wrap each clove of garlic in 1 piece of bacon and
insert in the cut. Sprinkle beef with salt and pepper and spread the
prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in
oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining
ingredients. Heat to boiling and then reduce the heat. Cover and simmer
until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove
bay leaves from the broth. Skim fat from the broth. Place 2 cups of the
broth and vegetables in a blender container; cover and process on medium
speed until smooth. Serve with the beef.