Mexican pot roast
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Beef Roast; * |
| 8 | eaches | Cloves Garlic |
| 4 | eaches | Slices Bacon, Cut In Half |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Mustard; Prepared |
| ¼ | cup | Vegetable Oil |
| ½ | cup | Carrot; Chopped |
| ½ | cup | Celery; Chopped |
| ½ | cup | Mushrooms; Sliced |
| 2 | tablespoons | Fresh Cilantro; Snipped |
| 1 | teaspoon | Nutmeg; Ground |
| 1 | teaspoon | Thyme; Ground |
| 2 | eaches | Jalapeno Chiles; ** |
| 2 | eaches | Bay Leaves |
| ½ | cup | Onion; Chopped, 1 Medium |
| 12 | ounces | Beer; 1 Btl Or Can, Any Kind |
Directions
* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1½-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 ½ 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.