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MEXICAN POT ROAST
MEXICAN POT ROAST
Ingredients| 6 pounds Beef Roast -- * 8 Cloves Garlic 4 Slices Bacon -- Cut In Half 2 teaspoons Salt 1/2 teaspoon Pepper 1/2 cup Mustard -- Prepared 1/4 cup Vegetable Oil 1/2 cup Carrot -- Chopped 1/2 cup Celery -- Chopped 1/2 cup Mushrooms -- Sliced 2 tablespoons Fresh Cilantro -- Snipped 1 teaspoon Nutmeg -- Ground 1 teaspoon Thyme -- Ground 2 Jalapeno Chiles -- ** 2 Bay Leaves 1/2 cup Onion; Chopped -- 1 Medium 12 ounces Beer; 1 Btl Or Can -- Any Kind |
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* 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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MEAT SAUCE
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