6 lb Beef Roast; *
4    Slices Bacon, Cut In Half
1/2 ts Pepper
1/4 c  Vegetable Oil
1/2 c  Celery; Chopped
2 tb Fresh Cilantro; Snipped
1 ts Thyme; Ground
2    Bay Leaves
12 oz Beer; 1 Btl Or Can, Any Kind
8    Cloves Garlic
2 ts Salt
1/2 c  Mustard; Prepared
1/2 c  Carrot; Chopped
1/2 c  Mushrooms; Sliced
1 ts Nutmeg; Ground
2    Jalapeno Chiles; **
1/2 c  Onion; Chopped, 1 Medium

* 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.