Slow Cooker Jalapeno Pot Roast

Taco de Cabeza

Ron Dollete / Flickr / CC BY-ND 2.0

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
610 Calories
38g Fat
2g Carbs
60g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 610
% Daily Value*
Total Fat 38g 49%
Saturated Fat 15g 76%
Cholesterol 238mg 79%
Sodium 257mg 11%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 60g
Vitamin C 3mg 16%
Calcium 41mg 3%
Iron 5mg 28%
Potassium 522mg 11%
*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.


  • 2 1/2 to 3 1/2 pound pot roast (chuck shoulder or bottom round)

  •  1 can jalapeno peppers with liquid

  • 1 large onion, quartered and thickly sliced

  • 2 cloves garlic, thinly sliced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons cider vinegar

Steps to Make It

  1. Gather the ingredients.

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

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

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

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