mexican pot roast
A Yummy pot roast that cooks in the crockpot.
No Image
prep time
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
Ingredients
- 6 pounds beef roast, arm, blade, or cross-rib
- 8 - cloves garlic
- 4 slices bacon, cut in half
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup prepared mustard
- 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
- 2 - bay leaves
- 1 teaspoon ground nutmeg
- 1 teaspoon thyme, ground
- 2 - jalapeno chile peppers, seeded and finely chopped
How To Make mexican pot roast
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Step 1Make a 1 1/2-inch deep cut across the beef roast.
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Step 2Wrap each clove of garlic in 1 piece of bacon and insert in the cut.
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Step 3Sprinkle beef with salt and pepper and spread the prepared mustard on.
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Step 4Cover and refrigerate at least 4 hours or overnight.
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Step 5Cook 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.
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Step 6Cover and simmer until beef is tender, about 2 1/2 hours.
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Step 7Remove beef to warm plater.
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Step 8Remove bay leaves from the broth.
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Step 9Skim fat from the broth.
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Step 10Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth.
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Step 11Serve with the beef.
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