Jalapeno Pot Roast

Ingridients of Jalapeno Pot Roast:

• 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
• 1/2 teaspoon black pepper
• 2 tablespoons cider vinegar