My Recipes

Title: MEXICAN POT ROAST

User: nnss

Yield: 12 servings

Categories: main dish, mexican, meats

amount unit name
6 LB beef roast *
8 cloves garlic
4 slices bacon, cut in half
2 TS salt
1/2 TS pepper
1/2 C mustard prepared
1/4 C vegetable oil
1/2 C carrot chopped
1/2 C celery chopped
1/2 C mushrooms sliced
2 TB fresh cilantro snipped
1 TS nutmeg ground
1 TS thyme ground
2 jalapeno chiles **
2 bay leaves
1/2 C onion chopped, 1 medium
12 OZ beer 1 btl or can, any kind

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 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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