Wash and soak cow heel in 1 cup of white vinegar and some water. Let soak until ready to cook.

Cut beef roast into 2 inch cubes

Season beef and neck bones with about 1 teaspoon of salt and 1/2 teaspoon of black pepper and set aside

Warm oil in a sauté pan or skillet on medium to high heat

When the oil is hot, add the cubed beef roast and cook until all sides are brown, then remove from heat and set aside

Then add beef neck bones and sear on both sides, then remove from head and set aside

Add 3 cups of water to the sauté pan to help deglaze it. Use a wooden spoon to scrape up any beef bits from the bottom of the pan

Then add the garlic, cassareep, brown sugar, cinnamon, cloves, onion powder, cayenne pepper, wiri wiri pepper and 1 tablespoon of salt

Let the sauce come up to a boil and then remove from the heat

Remove the cow heel from the vinegar and water mixture and rinse clean with fresh water

Add the cow heel to the bottom of your slow cooker, then sprinkle about 1/2 teaspoon of salt over the cow heel

Add the neck bones to the slow cooker, followed by the cubed beef then pour the sauce over the mixture

Cover and let cook on the lowest setting on the slow cooker for at least 8 hours

When the pepperpot is done cooking, skim some of the oil/fat from the top of the pepperpot before enjoying with some homemade bread.