Ingredients

1 pot roast about 2 1/2 to 3 1/2 pounds chuck shoulder or bottom round
1 can jalapeno peppers 4 oz. with liquid
1 large onion quartered, and thickly sliced
2 garlic cloves thinly sliced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. cider vinegar

Cooking Instructions

Place the meat in the crock pot. Add remaining ingredients. Cover and cook on low 10 to 12 hours.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)