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    You are in: Home / Recipes / Jalapeno Pot Roast Recipe
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    Jalapeno Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 15 mins

    15 mins

    10 hrs

    1 Cookin' Texan 1954's Note:

    This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
    • 1 (4 ounce) can jalapeno peppers, with liquid (I use sliced)
    • 1 large onion, quatered and thickly sliced
    • 2 cloves garlic, thinly sliced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons cider vinegar

    Directions:

    1. 1
      Place the meat in the crockpot.
    2. 2
      Add remaining ingredients.
    3. 3
      Cover and cook on low 10 to 12 hours.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on July 02, 2009

      This recipe caught my interest so I made it and I am SO glad I did! I chose to slow cook it for 12 hours and it had an excellent flavor! Initially I was nervous that it would be too hot for my teenage niece since she is not accustomed to spicier foods and she loved it. For anyone who is concerned about the "heat", do not worry, the jalapenos do not overpower the dish. Thanks to Cookin" Texan for sharing this one!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2006

      45

      The beef and onions came out wonderful, not spicy, with good flavor. The beef was very tender. I have to warn everyone not to add anything else to the crockpot unless you have a mouth made of asbestos. After I came home from work, I added carrots and potatoes to the crockpot in the hopes that they would be cooked by dinnertime and make an excellent addition to our meal.... When the time came to eat, however, the carrots and potatoes had somehow become the spiciest things I have ever tasted. They were so bad that we could not eat more than the first bite, which we promptly spit out. I don't know the reason that they absorbed all the heat from the jalapenos and the meat and onions did not.... but they did. I do recommend this recipe, just cook any vegetables you want to eat with it SEPARATELY!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2005

      55

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    Nutritional Facts for Jalapeno Pot Roast

    Serving Size: 1 (38 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 482.2
     
    Calories from Fat 313
    65%
    Total Fat 34.8 g
    53%
    Saturated Fat 14.0 g
    70%
    Cholesterol 128.5 mg
    42%
    Sodium 403.6 mg
    16%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.7 g
    7%
    Protein 35.5 g
    71%

    The following items or measurements are not included:

    pot roast

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