Shelly's Recipe

MEXICAN POT ROAST

Category: Roasts/Tenderloin - Beef

6 lbs beef roast (arm, blade, or cross-rib)
8 cloves garlic peeled and minced
4 each bacon slices cut in half
2 tsp salt
1/2 tsp black pepper
1/2 cup prepared mustard prepared
1/4 cup vegetable oil
1/2 cup celery and carrot chopped
1/2 cup mushrooms sliced
2 tbsp cilantro fresh, snipped
1 tsp nutmeg
1 tsp thyme ground
2 each jalapeno peppers, seeded and finely chopped
2 each bay leaves
1/2 cup onion chopped
12 ounces beer any kind

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 platter. 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.