Mexican Pot Roast - Just Dutch Oven Recipes

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Mexican Pot Roast

6 lb Beef Roast; *
4 ea Slices Bacon, Cut In Half
1/2 t Pepper
1/4 c Vegetable Oil
1/2 c Celery; Chopped
2 T Fresh Cilantro; Snipped
1 t Thyme; Ground
2 ea Bay Leaves
12 oz Beer; 1 Btl Or Can, Any Kind
8 ea Cloves Garlic
2 t Salt
1/2 c Mustard; Prepared
1/2 c Carrot; Chopped
1/2 c Mushrooms; Sliced
1 t Nutmeg; Ground
2 ea Jalapeno Chiles; **
1/2 c Onion; Chopped, 1 Medium

* 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.