Jalapeño Pot Roast

Recipe Ingredients

1		Pot roast - (abt 2 1/2 to 3 1/2 lbs) - chuck shoulder or
		Bottom round
1		Jalapeño peppers - (4 oz) - with liquid
1		Onion - quartered, and (large)
		Thickly sliced
2		Garlic cloves - thinly sliced
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Cider vinegar

Recipe Instructions

Place the meat in the crockpot. Add remaining ingredients. Cover and cook on LOW 10 to 12 hours.

This recipe yields 6 to 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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