• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Mexican Pot Roast

  • Recipe Submitted by on

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


* 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.

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