Mexican Pot Roast

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 6 lb beef roast, should be a arm, blade, or cross-rib roast
 * 8 cloves garlic
 * 4 slices bacon, cut in half
 * 2 tsp salt
 * ½ tsp pepper
 * ½ cup prepared mustard
 * ¼ cup vegetable oil
 * ½ cup carrot; chopped
 * ½ cup celery; chopped
 * ½ cup mushrooms; sliced
 * 2 tbsp fresh cilantro; snipped
 * 1 tsp nutmeg; ground
 * 1 tsp thyme; ground
 * 2 jalapeno chiles; seeded and finely chopped
 * 2 bay leaves
 * ½ cup onion; chopped, 1 medium
 * 12 oz beer; 1 bottle

Directions

 * 1) Make a 1½-inch deep cut across the beef roast.
 * 2) Wrap each clove of garlic in 1 piece of bacon and insert in the cut.
 * 3) Sprinkle beef with salt and pepper and spread the prepared mustard on.
 * 4) Cover and refrigerate at least 4 hours.
 * 5) Cook beef in oil in a 4-quart dutch oven over medium heat until brown.
 * 6) Stir in remaining ingredients.
 * 7) Heat to boiling and then reduce the heat.
 * 8) Cover and simmer until beef is tender, about 2½ hours.
 * 9) Remove beef to warm platter.
 * 10) Remove bay leaves from the broth.
 * 11) Skim fat from the broth.
 * 12) Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth.
 * 13) Serve with the beef.