Mexican Pot Roast

Recipe Ingredients

6 lbs	2724g / 96oz	Beef roast*
8		Garlic
4		Bacon - cut in half
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 cup	118ml	Mustard - prepared
1/4 cup	59ml	Vegetable oil
1/2 cup	55g / 1.9oz	Carrot - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	118ml	Mushrooms - sliced
2 tablespoons	30ml	Fresh cilantro - snipped
1 teaspoon	5ml	Nutmeg - ground
1 teaspoon	5ml	Thyme - ground
2		Jalapeno chiles**
2		Bay leaves
1/2 cup	31g / 1.1oz	Onion, chopped - 1 medium
12 oz	340g	Beer - any kind

Recipe 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 on the prepared mustard. Cover and refrigerate at least 4 hours, or overnight.

Cook beef in oil in a 4-quart Dutch oven over medium heat, turning so all sides are 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 platter. 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.

Source:
The Pork Page

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.