Slow Cooker Jalapeno Pot Roast

Taco de Cabeza
Ron Dollete/Flickr/CC BY-ND 2.0
  • 8 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 8 hrs
  • Yield: 6 to 8 Servings
Ratings (4)

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.

What You'll Need

  • 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

How to Make It

  1. Place the meat in the slow cooker or crock pot. Add the peppers, onion, garlic, salt, black pepper, and vinegar.
  2. Cover and cook the beef on low 8 to 10 hours, or until it is very tender.
  3. Remove the beef to a platter and shred for sandwiches or tortillas, or serve it with rice or potatoes. Serves 6 to 8.
Nutritional Guidelines (per serving)
Calories 468
Total Fat 21 g
Saturated Fat 8 g
Unsaturated Fat 9 g
Cholesterol 178 mg
Sodium 420 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Protein 59 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)