Mexican Pot Roast Recipe
Tagged in Meats
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Directions
* 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.
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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