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.

Related recipes