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MEXICAN POT ROAST



Ingredients:
6 Pound(s) Beef Roast; *
8 Pine Nuts; 1 oz
4 Slices Bacon, Cut In Half
2 Teaspoon(s) Green chili salsa
1/2 Teaspoon(s) Pepper
1/2 Cup(s) Thyme; Ground
1/4 Cup(s) Tomatoes; Medium, *
1/2 Cup(s) Thyme Leaves; Dried
2 Tablespoon(s) Fresh Cilantro; Snipped
1 Teaspoon(s) Nutmeg; Ground
2 Jalapeno Chiles; **
2 Beer; 1 Btl Or Can, Any Kind
1/2 Cup(s) Onion; Chopped, 1 Medium
Directions: * 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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