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A bowl of shredded beef with jalapeños and garlic in the background.

Slow Cooker Jalapeño Garlic Beef

Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 6 people
Author omgfood


  • 2 teaspoons kosher salt*
  • 2 ½ pound chuck roast
  • 4-7 large fresh jalapeños sliced*
  • 6-7 garlic cloves finely chopped
  • ½ cup apple cider vinegar
  • ½ cup chicken stock


  • In a cup or bowl, add in the vinegar and chicken stock. Stir to combine and set aside.
  • Season the roast all over with salt and place in slow cooker.*
  • Throw in the jalapeños and garlic.
  • Pour the vinegar mixture over everything.
  • Cover and cook on low for 6-8 hours, until the beef comes apart easily using a fork.
  • Using two forks, shred the beef.
  • Keep warm until ready to devour.


Note 1: I use homemade chicken stock for this recipe, which doesn't have salt in it. If you are using store-bought stock, use half the amount of salt measured for this recipe.
Note 2: Jalapeños can be tricky when it comes to heat. Sometimes, they are really hot and other times, they're on the milder side! If you want more heat, use more peppers. Alternately, you can play around with different peppers for various levels of heat and flavor.