Mexican Pot Roast
Saved in 5 recipe boxes and 3 cookbooks
Ingredients
| 6 | pounds | beef roast | |
| 8 | cloves |
garlic |
peeled and minced |
| 4 | slices | bacon | cut in half |
| 2 | teaspoons | salt | |
| 1/2 | teaspoon | black pepper | |
| 1/2 | cup | prepared mustard | prepared |
| 1/4 | cup | vegetable oil | |
| 1/2 | cup | carrot | chopped |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | mushrooms | sliced |
| 2 | tablespoons | cilantro | fresh, snipped |
| 1 | teaspoon | nutmeg | |
| 1 | teaspoon | thyme | ground* |
| 2 | each | jalapeno peppers | * |
| 2 | each | bay leaves | * |
| 1/2 | cup | onion | chopped |
| 12 | ounces | beer | 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.
First published: 1996-01-27 last updated: 2012-03-31
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