Mexican Pot Roast Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Beef Roast, *
8 each: Cloves Garlic,
4 each: Slices Bacon, Cut In Half
2 tsp: Salt,
1/2 tsp: Pepper,
1/2 cup: Mustard, Prepared
1/4 cup: Vegetable Oil,
1/2 cup: Carrot, Chopped
1/2 cup: Celery, Chopped
1/2 cup: Mushrooms, Sliced
2 tbsp: Fresh Cilantro, Snipped
1 tsp: Nutmeg, Ground
1 tsp: Thyme, Ground
2 each: Jalapeno Chiles, **
2 each: Bay Leaves,
1/2 cup: Onion, Chopped, 1 Medium
12 ounce: Beer, 1 Btl Or Can, Any Kind
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.
Source from luhu.jp
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.
Source from luhu.jp