MEXICAN POT ROAST
12 servings
INGREDIENTS
6 lb Beef
Roast; *
8 Cloves Garlic
4 Slices Bacon, Cut In Half
2 ts Salt
1/2 ts 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 tb Fresh
Cilantro; Snipped
1 ts Nutmeg; Ground
1 ts Thyme; Ground
2 Jalapeno Chiles; **
2 Bay Leaves
1/2 c Onion; Chopped, 1
Medium
12 oz 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 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.
" Unless we are willing to help a person overcome his faults,
there is little value in pointing them out."
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