Slow Cooker Jalapeno Pot Roast

Taco de Cabeza
Ron Dollete/Flickr/CC BY-ND 2.0
Ratings (6)
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
468 Calories
21g Fat
9g Carbs
59g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 468
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 178mg 59%
Sodium 420mg 18%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 59g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker pot roast is made with a bottom round or chuck shoulder roast, jalapeno peppers, and other seasonings. Shred the spicy beef and use it in corn or flour tortillas with chopped tomatoes and onions.  Top with sour cream, or guacamole.

Ingredients

  • 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck shoulder or bottom round
  • 1 can jalapeno peppers with liquid, about 4 ounces
  • 1 large onion, quartered and thickly sliced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cider vinegar

Steps to Make It

  1. Gather the ingredients.

  2. Place the meat in the slow cooker or crock pot. Add the peppers, onion, garlic, salt, black pepper, and vinegar.

  3. Cover and cook the beef on low 8 to 10 hours, or until it is very tender.

  4. Remove the beef to a platter and shred for sandwiches or tortillas, or serve it with rice or potatoes.