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mexican pot roast

lspaidal avatar
Recipe by
Lori Spaidal
@lspaidal
Boyle, AB

A Yummy pot roast that cooks in the crockpot.

cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For mexican pot roast

  • 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

How To Make mexican pot roast

  • 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.
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