Wow. The past week has been busy! I started off the week with a 1.2 mile open water race, which I placed 1st in my age group! Monday, I had to go back to school. It was pretty bittersweet since I was enjoying the summer, but looking forward to resuming my medical training. Also, it was my birthday!
With so much going on, I was reminded of how great crock pot recipes are for busy days. This Jalapeno Roast, takes convenience to the next level! Not only does it require minimal preparation, but the leftovers can be eaten in so many different ways. It’s the meal that keeps on giving! Enjoy this Jalapeno Roast 1) with a side of Spanish Cauliflower Rice, 2) in a big lettuce leaf with avocado and cilantro for tacos, or 3) mix it in with some scrambled eggs for a traditional Mexican breakfast of Machaca!
1 Round Tip or other Roast, about 2.5-3 pounds
5 Fresh Jalapeno Peppers
Sea Salt and Pepper
Rinse, cut each pepper in half, and remove seeds and tops of peppers. Cut each half again to make quarters. Place about 1/3 of the pepper quarters in the bottom of the crock pot.
Lightly salt and pepper the meat on all sides and place in the crock pot on top of the peppers. Cover with the remainder of the jalapenos.
Cook on low for 8-9 hours, until tender enough to easily cut with a fork.