Recipe - Mexican Pot Roast

6 pound Beef Roast; *
4 Slices Bacon, Cut In Half
One half teaspoon Pepper
One fourth cup Vegetable Oil
One half cup Celery; Chopped
2 tablespoon Fresh Cilantro; Snipped
1 teaspoon Thyme; Ground
2 Bay Leaves
12 ounce Beer; 1 Btl Or Can, Any Kind
8 Cloves Garlic
2 teaspoon Salt
One half cup Mustard; Prepared
One half cup Carrot; Chopped
One half cup Mushrooms; Sliced
1 teaspoon Nutmeg; Ground
2 Jalapeno Chiles; **
One half cup Onion; Chopped, 1 Medium

* Beef roast should be a arm, blade, or crossrib roast.
** Jalapeno chiles should be seeded and finely chopped.

Make a 1 1/2inch 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 4quart 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip