Mexican Pot Roast

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Mexican Pot Roast
Categories: Beef Meats Mexican Main dish
Servings: 12

6 lb Beef Roast; * 8 ea Cloves Garlic
4 ea Slices Bacon, Cut In Half 2 t Salt
1/2 t 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 T 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.
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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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