Side Pannel
Mexican Pot Roast
Mexican Pot Roast
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef, Meat, Mexican
Ingredients List
- 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
Directions
* 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.
** 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.
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