Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
Slow Cooker Jalapeno Pot RoastI set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

Also try my slow pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings


  • 3 pounds chuck steak or roast
  • 1 4 ounce can fire-roasted jalapeno peppers, not drained
  • 1 large yellow onion sliced thin
  • 2 cloves garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar


  • Place meat into the slow cooker.
  • Combine remaining ingredients in a large bowl and pour over the meat.
  • Cover and cook on low 8-10 hours.
  • Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

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