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.
I 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!
Slow Cooker Jalapeno Pot Roast
- 3 pounds chuck roast
- 1 4 ounce 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.
Nutritional values are approximate.