Recipe by 1 Cookin' Texan 1954
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.
Top Review by wilsongrizzle
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!
- 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