Mexican Pot Roastmain dish, meats, mexican 6 lb beef roast; * 8 cloves garlic 4 slices bacon, cut in half 2 teaspoon 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 tablespoon 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 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. |
