Slow Cooker Jalapeno Pot Roast Recipe

Name: Slow Cooker Jalapeño Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8
Ingredients: 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck shoulder or bottom round; 1 can jalapeno peppers with liquid; 1 large onion, quartered and thickly sliced; 2 cloves garlic, thinly sliced); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons cider vinegar

Prep: 10 mins

Cook: 8 hrs

Total: 8 hrs 10 mins

Servings: 6 to 8 servings

13 ratings

Write a Review

Add a comment

This slow cooker pot roast is one of the most simple and succulent recipes there is for cooking a roast to tender perfection without any hard work on your part. The ideal overnight preparation to serve for lunch the next day, this delicious roast is easily shredded with a fork once cooked and can be used as a main in multiple dishes, from tacos to sandwiches. Serve over rice or potatoes, or use it as a low-carb option to eat with a salad. The roast cooks with onions, garlic, cider vinegar, and jalapeños with the brine included. Simply put everything in your slow cooker and come back ten hours later to serve your meal. The jalapeños add a kick that is delicious but mild, so this is a great recipe even for guests who don't love spicy food. When in need of a recipe to feed many, this is a great resource and if making it during the holiday season know that your hands will be free to prepare other dishes—or better yet to enjoy some quality time with your friends and family.

This recipe can be made with a bottom round or a chuck shoulder roast. Both tough cuts with a lot of flavor, these cuts though called roasts are rarely, well, roasted. Usually braised and/or slow-cooked to help tenderize the muscle, bottom round and shoulder chuck do have a lot of juicy flavor that make them perfect for this type of slow cooker preparation. Called roasts mainly because they come from a huge cut, if you roast one of these, the results can be underwhelming in flavor and texture. Slow and low is the best course of action for these cuts. The bottom round comes from the upper part of the leg, making it a very hard muscle as it is used for walking. The chuck shoulder roast comes from the shoulder, also a very worked muscular area of the animal. Both cuts are inexpensive and make great buys for feeding a crowd.

Use this delicious roast on tortillas, topped with guacamole and pico de gallo. Serve with plantain chips and a salad for an easy lunch. Stuff baguettes with the shredded beef and serve with your table sauces of choice. Mix it with rice or quinoa for a filling grain bowl, or serve it as is with some no-carb cheese sauce for a keto-approved meal. Keep the shredded beef refrigerated for up to 3 days.

2 1/2 to 3 1/2 pounds pot roast, chuck shoulder or bottom round
1 can jalapeño peppers, with brine
1 large onion, quartered and thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons cider vinegar

Gather the ingredients.
Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
Cover and cook beef on low 8 to 10 hours or until it is very tender.
Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.

Nutrition Facts (per serving)
609	Calories
38g	Fat
2g	Carbs
60g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	609
% Daily Value*
Total Fat 38g	49%
Saturated Fat 15g	76%
Cholesterol 238mg	79%
Sodium 257mg	11%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 60g
Vitamin C 3mg	16%
Calcium 40mg	3%
Iron 5mg	28%
Potassium 519mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.