Mexican Pot Roast

* Exported from MasterCook *

MEXICAN POT ROAST

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Nutmeg -- Ground
1 t 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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