Mexican Pot Roast

Ingredients
Roast; Cilantro; Snipped Medium
 * 6 lb Beef
 * 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
 * 1 ts Nutmeg; Ground
 * 1 ts Thyme; Ground
 * 2  Jalapeno Chiles; **
 * 2  Bay Leaves
 * 1/2 c Onion; Chopped, 1
 * 12 oz Beer; 1 Btl

Directions

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

Contributed by:
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