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

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Beef, Meats, Mexican, Main dish	12	Servings

INGREDIENTS

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

INSTRUCTIONS

*    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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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