Mexican Pot Roast

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mexican Pot Roast
 Categories: Beef, Meats, Mexican, Main dishes
      Yield: 12 servings
 
      6 lb Beef Roast; *                     1/2 c  Mushrooms; Sliced
      8    Cloves Garlic                       2 tb Fresh Cilantro; Snipped
      4    Slices Bacon, Cut In Half           1 ts Nutmeg; Ground
      2 ts Salt                                1 ts Thyme; Ground
    1/2 ts Pepper                              2    Jalapeno Chiles; **
    1/2 c  Mustard; Prepared                   2    Bay Leaves
    1/4 c  Vegetable Oil                     1/2 c  Onion; Chopped, 1 Medium
    1/2 c  Carrot; Chopped                    12 oz Beer; 1 Btl Or Can, Any Kind
    1/2 c  Celery; Chopped                
 
  *    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.