Adobo Chuck Roast

Yeah, this is good stuff. Adobo Chuck Roast is a recipe that, seemingly, everybody knows. However, nobody wants to divulge the actual recipe. I see a lot of links all over the place that talk about slow cooking beef or pork using these canned peppers, but most of them are really just anecdotal stories about some family gathering or a history on grandma's secret recipe.

Seriously, just give it up, so I can grill with a clear conscious.

Muh Meat

You have to sear the surface of your chuck roast. Why? Because everybody tells you that you absolutely have to do it, with all meat, all the time. Food just doesn't taste good without the almighty maillard reaction, right?

Meh, I have made this recipe with seared chuck, and without searing the chuck and it gives a really negligible difference. For the purposes of this article, I decided to sear my chuck with a MAPP gas torch, because I am a MANLY MAN.

Started off with a 3 pound chuck roast. I seasoned it well, but by adding pepper to the meat, I caused all of my fire alarms to go off.

Closer look at the seasoning.

Here we go!

Really givin' it to her.

The Jalapenos

It's not a trick to remove the seeds and membrane of a chili pepper. Removing these things gives you a sweet, smoky flavor with about half the heat of a normal jalapeno pepper. Normies like BallSac do not understand this simple concept.

Take the tops off.

Ream out the membrane and seeds with a spoon handle or other smooth, long stainless steel tool.

Give them a rough chop. After all, they are gonna spend the next 8 hours in a crock pot.

The Other Shit

Chop up a ton of garlic, onions, and cilantro stalks and just dump them in.

Secret ingredients. Use a quarter cup of apple cider vinegar and one can of Adobo chilies with ALL of the sauce.

Cook It

Set up your crock pot someplace where it won't be messed with. Do this roast on low for 8 hours.

Dump it all in the crock pot.

Close up of the chopped onions, garlic, and jalapenos.

After adding the apple cider vinegar. I also added 2 cups of beef broth to bring up the liquid level.

8 Hours Later

After 8 hours in the pot, the meat is fully cooked and ready to eat as is. However, I will be straining out the spent vegetables and reserving the cooking liquids for later. I am going to probably make some sort of sauce with it.

Looks like a mess, but it is a delicious mess.

All of the meat and vegetables strained out. I will thicken this sauce by simmering it down and adding butter. Normally, I would use flour, but you know...keto.