Mexican Pot Roast

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Title: MEXICAN POT ROAST
Categories: Mexican, Meats
Yield: 12 servings

6 lb Beef Roast; *
8 ea Cloves Garlic
4 ea 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 ea Jalapeno Chiles; **
2 ea 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.

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