Mexican Pot Roast

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• Beef
• Beer
• Mexican
• Mexican 2
• Pot Roast

Ingredients

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.