Jalapeno Pot Roast

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 

Place the meat in the slow cooker/Crock Pot. 
Add remaining ingredients. Cover and cook on low 10 to 12 hours.
Serves 6 to 8.