6 lb Beef Roast, arm, blade, or crossrib roast
8 each Cloves Garlic
4 each Slices Bacon, Cut In Half
2 teaspoon Salt
1/2 teaspoon 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 tablespoon Fresh Cilantro; Snipped
1 teaspoon Nutmeg; Ground
1 teaspoon Thyme; Ground
2 each Jalapeno Chiles, seeded and finely chopped
2 each Bay Leaves
1/2 cup Onion; Chopped, 1 Medium
12 oz Beer; 1 Btl Or Can, Any Kind
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 platter. 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.