Jalapeno Pot Roast - cooking recipe

Ingredients

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

Preparation

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