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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)