Ingredients:
- 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck shoulder or bottom round
- 1 can jalapeno peppers with liquid, about 4 ounces
- 1 large onion, quartered and thickly sliced
- 2 cloves garlic, thinly sliced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cider vinegar
Preparation:
Place the meat in the slow cooker/Crock Pot. Add remaining ingredients. Cover and cook on low 10 to 12 hours.Beef Pot Roast recipe serves 6 to 8.
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