------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Mexican Pot Roast
 Categories: Beef Meats Mexican Main dish  
   Servings: 12
 
       6 lb Beef Roast; *                       8 ea Cloves Garlic  
       4 ea Slices Bacon, Cut In Half           2 t  Salt  
     1/2 t  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 T  Fresh Cilantro; Snipped             1 t  Nutmeg; Ground  
       1 t  Thyme; Ground                       2 ea Jalapeno Chiles; **  
       2 ea 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.
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   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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