Mexican Pot Roast

Ingredients

6 lb beef roast
8 garlic
4 slices bacon
2 ts salt
1/2 ts pepper
1/2 c mustard
1/4 c vegetable oil
1/2 c carrot
1/2 c celery
1/2 c mushrooms
2 cilantro
1 ts nutmeg
1 ts thyme
2 jalapeno chiles
2 bay leaves
1/2 c onion
12 oz 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 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.