Adobo Chuck Roast

place holder and picture.

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.