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    PrimaRecipes --> Meat

    recipe title: MEXICAN POT ROAST
    category: Meat
    keywords: meats, Mexican, Main dish
    servings: 12 servings
          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
    * 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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