Jalapeno Pot Roast
By: Anonymous
Published: Monday, November 30, 2009 - 4:29pm

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 :