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Mexican Pot Roast



Trans-fat Free, Low Carb


6 pounds beef roast
8 cloves garlic
peeled and minced
4 slices bacon
cut in half
2 teaspoons salt
½ teaspoon black pepper
½ cup prepared mustard
¼ cup vegetable oil
½ cup carrots
½ cup celery
½ cup mushrooms
2 tablespoons cilantro
fresh, snipped
1 teaspoon nutmeg
1 teaspoon thyme
2 each jalapeño pepper
2 each bay leaves
½ cup onions
12 ounces beer
any kind


  • Beef roast should be a arm, blade, or cross-rib roast.

** Jalapeno chiles should be seeded and finely chopped.

Make a 1½- 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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 56150% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 702mg 29%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 123g
Vitamin A 19% Vitamin C 5%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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