MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN POT ROAST
  Categories: Mexican, Meats
       Yield: 12 servings
  
       6 lb Beef Roast; *
       8 ea Cloves Garlic
       4 ea 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 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. 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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