Mexican Pot Roast

Ingredients

2,700 gr beef roast
8 garlic
4 slices bacon
6 gr salt
1 gr pepper
120 ml mustard
60 ml vegetable oil
95 gr carrot
50 gr celery
45 gr mushrooms
2 cilantro
2 gr nutmeg
2 gr thyme
2 jalapeno chiles
2 bay leaves
60 gr onion
350 ml beer
1 package btl

Instructions

* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 4 cm 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 litre 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 2.5 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.