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Prep Time: 15 Minutes Cook Time: 585 Minutes |
Ready In: 600 Minutes Servings: 8 |
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This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. Ingredients:
1 (2 1/2 lb) pot roast (chuck shoulder roast is the best) |
1 (4 ounce) can jalapeno peppers, with liquid (i use sliced) |
1 large onion, quatered and thickly sliced |
2 cloves garlic, thinly sliced |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 tablespoons cider vinegar |
Directions:
1. Place the meat in the crockpot.
2. Add remaining ingredients.
3. Cover and cook on low 10 to 12 hours.
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