MEXICAN POT ROAST

24.09.2008 | Author: Cook | Posted in Mexican
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MEXICAN POT ROAST


Servings: 12
Ingredients: 

  • 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.





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