Jalapeno Pot Roast

Ingredients

1 pot roast - (abt 2 1/2 to 3 1/2 lbs) chuck shoulder or
bottom round
1 can jalapeno peppers - (4 oz) with liquid
1 lrg onion quartered, and
thickly sliced
2 garlic cloves thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons cider vinegar

Preparation

1
Place the meat in the crockpot. Add remaining ingredients. Cover and cook on LOW 10 to 12 hours.
2
This recipe yields 6 to 8 servings.
3
NOTES :

Yield:

6.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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