Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Beef Roast; * 1/2 c Mushrooms; Sliced
8 ea Cloves Garlic 2 tb Fresh Cilantro; Snipped
4 ea Slices Bacon, Cut In Half 1 ts Nutmeg; Ground
2 ts Salt 1 ts Thyme; Ground
1/2 ts Pepper 2 ea Jalapeno Chiles; **
1/2 c Mustard; Prepared 2 ea 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.

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