Ingredients

1 pot roast about 2 1/2 to 3 1/2 pounds chuck shoulder or bottom round
1 can jalapeño 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)