Jalapeno Pot Roast

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Ingredients

  • 2.5-3.5 Pounds chuck shoulder or bottom round roast
  • 1 Can jalapeno peppers with liquid, about 4 ounces
  • 1 large onion, quartered and thickly sliced
  • 2 cloves garlic, thinly sliced
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 2 Tablespoons cider vinegar

Directions

  1. Step One

    Place the meat in the slow cooker and add the remaining ingredients.

  2. Step Two

    Cover and cook on low 10 to 12 hours.

  3. Step Three

    Shred and serve with warm tortillas and your favorite fixings.

Crockin' Reviews Add Review
  1. Edward H.

    I made it with 2 cans of jalapenos and no onion and i love it, the more i eat, the more i want.

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