Mexican Pot Roast

6 lb Roast; *

8 ea Cloves Garlic

4 ea Slices Bacon, Cut In Half

2 ts Salt

1/2 ts Pepper

1/2 c Mustard; Prepared

1/4 c Vegetable Oil

1/2 c Carrot; Chopped

1/2 c Celery; Chopped

1/2 c Mushrooms; Sliced

2 tb Fresh Cilantro; Snipped

1 ts Nutmeg; Ground

1 ts Thyme; Ground

2 ea Jalapeno Chiles; **

2 ea Bay Leaves

1/2 c Onion; Chopped, 1 Medium

12 oz Beer; 1 Btl Or Can, Any Kind

* 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.