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Jalapeno Pot Roast

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“This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.”
READY IN:
10hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
  • 1 (4 ounce) can jalapeno peppers, with liquid (I use sliced)
  • 1 large onion, quatered and thickly sliced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 12 teaspoon black pepper
  • 2 tablespoons cider vinegar

Directions

  1. Place the meat in the crockpot.
  2. Add remaining ingredients.
  3. Cover and cook on low 10 to 12 hours.

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