Mexican Pot Roast
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
prepared |
|
| ¼ | cup | vegetable oil |
|
| ½ | cup |
carrots
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
mushrooms
sliced |
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| 1 | teaspoon | nutmeg |
|
| 1 | teaspoon |
thyme
ground |
*
|
| 2 | each | jalapeño pepper |
*
|
| 2 | each | bay leaves |
*
|
| ½ | cup |
onions
chopped |
|
| 12 | ounces |
beer
any kind |
|
Trans-fat Free, Low Carb
Directions
- 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.
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