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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)