MEXICAN POT ROAST recipe

6 pounds Beef Roast -- *
8 Cloves Garlic
4 Slices Bacon -- Cut In Half
2 teaspoons 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 tablespoons Fresh Cilantro -- Snipped
1 teaspoon Nutmeg -- Ground
1 teaspoon Thyme -- Ground
2 Jalapeno Chiles -- **
2 Bay Leaves
1/2 cup Onion; Chopped -- 1 Medium
12 ounces Beer; 1 Btl Or Can -- Any Kind

* 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.