Recipe Categories
Meat
Back to Pot Roast

Cullen's Tex Mex Beef Roast

6 lb beef roast, *
8 each cloves garlic
4 each slices bacon, cut in half
2 tsp salt
1/2 tsp pepper
1/2 cup mustard, prepared
1/4 cup vegetable oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup mushrooms, sliced
2 tbsp fresh cilantro, snipped
1 tsp nutmeg, ground
1 tsp thyme, ground
2 each jalapeno chiles, **
2 each bay leaves
1/2 cup 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  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.
Where all think alike, no one thinks very much.

- Walter Lippmann