Jalapeno Pot Roast

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READY IN: 10hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon black pepper
  • 2
    tablespoons cider vinegar
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DIRECTIONS

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