Adobo Chuck Roast

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Muh Meat

You have to sear the surface of your chuck roast. Why? Because everybody tells you that you absolutely have to do it. I have made this recipe with seared chuck, and without seared 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 some problems later.

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.