Slow Cooker Jalapeno Pot Roast

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.

Course Main

Cuisine American

Keyword crockpot, pot roast, slow cooker

Prep Time 5

Cook Time 10

Total Time 10 5

Servings servings

Calories 316kcal

Author Based on a recipe from Crocking Girls

Equipment

Ingredients

3 pounds chuck roast
1 4 ounce fire-roasted diced jalapeno peppers not drained
1 large yellow onion sliced thin
2 cloves garlic minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar

Instructions

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.

Notes

Fantastic heaped high on a French bread roll as a po boy sandwich.

Nutrition