Mexican Pot Roast Recipe

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Mexican Pot Roast

Lori Spaidal

By
@lspaidal

A Yummy pot roast that cooks in the crockpot.


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Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

6 lb
beef roast, arm, blade, or cross-rib
8
cloves garlic
4 slice
bacon, cut in half
2 tsp
salt
1/2 tsp
pepper
1/2 c
prepared mustard
1/4 c
vegetable oil
1/2 c
carrot, chopped
1/2 c
celery, chopped
1/2 c
mushrooms, sliced
2 Tbsp
fresh cilantro, snipped
2
bay leaves
1 tsp
ground nutmeg
1 tsp
thyme, ground
2
jalapeno chile peppers, seeded and finely chopped

Directions Step-By-Step

1
Make a 1 1/2-inch deep cut across the beef roast.
2
Wrap each clove of garlic in 1 piece of bacon and insert in the cut.
3
Sprinkle beef with salt and pepper and spread the prepared mustard on.
4
Cover and refrigerate at least 4 hours or overnight.
5
Cook beef in oil in a 4-quart dutch oven over medium heat until brown. Transfer to a crock pot. Add the rest of the ingredients.
6
Cover and simmer until beef is tender, about 2 1/2 hours.
7
Remove beef to warm plater.
8
Remove bay leaves from the broth.
9
Skim fat from the broth.
10
Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth.
11
Serve with the beef.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Healthy