Oh man can you say flavor? Take an ordinary chuck roasts and wow your guests. This recipe can be used for you and the fam or is perfect for a small party or gathering. Let’s go south of the border and get our Carne Asada on! Always #fullboarbbq on your bbq photos to be a part of our community

Ingredients:

– 2 roughly 2 lb. chuck roasts

– 1 medium to large white onion

– 2 poblano peppers

– 3 limes

– 1 bunch of fresh cilantro

– 1 1/2 TBSP minced garlic

– 1 7 oz can of chipotle pepper in adobo sauce

– 1/2 cup of water

Full Boar BBQ Products:

Full Boar BBQ- The Black Label Steak and Chop Rub – buy now

Full Boar BBQ- All Purpose Garden, Barn, and River Rub – buy now

Instructions:

– First get out your slow cooker and get it heating up. I always cook this recipe on a high setting but if you have the time (10-12 hours) a low setting will work fine.

– Move Chuck roasts to a pan or cutting board for seasoning. First, season all sides generously with your Full Boar BBQ- All Purpose Garden, Barn, and River Rub. You will want to then let it rest for about 5 minutes to allow the salt to bind with the meat.

– Once rested take your Full Boar BBQ- The Black Label Steak and Chop Rub and again season generously on all sides. Set the meat aside to rest while completing the next steps.

– To create our sauce: In a medium bowl combine the chipotle peppers, garlic, and juice from the 3 limes. With a sharp knife, finely chop your cilantro. (TIP: I usually will chop about 3/4 of the bunch and set the rest aside for garnishing when finished.) While you have your knife out for chopping go ahead and julianne your onion as well.

– Add the cilantro to the bowl and mix all the ingredients well. No need to go overboard here, they will have plenty of time to meet in the pot.

– Moving to your slow cooker now. Take half of the onion and break it up to cover the bottom of the cooker. On top of this add in your 1/2 cup of water followed by about a quarter of the sauce we just created.

– Move one of your chuck roasts into the pot on top of this and top it with another quarter of the sauce. Stack the second chuck roast directly on that. Break up the other half of the onion to cover all of this and then top with the remaining sauce. Toss in your poblano peppers just anywhere but I try to keep them on opposite sides of the pot.

– At this point all of your ingredients are set! Cover your slow cooker with the lid. As mentioned before I always cook this recipe on high. It will take about 6 hours to do so. This could be shorter or longer depending on the size of the roasts. Like any beef this will need to be 200+ degrees before shredding which is where we want it.
TIP: Every hour and a half or so I like to flip the roasts and even swap them top to bottom. This ensures they are cooking evenly in any slow cooker.
– To test the doneness of the beef we do not need a thermometer. This dish is done when it can be easily shredded with nothing more than a tongs. Just grab the meat and twist, if it falls apart and absolutely no part of the roast stays intact, it is done. If half of it shreds and the other half does not keep cooking until it all does!
– My favorite thing to do with this dish is to serve it in a rice bowl. It goes great with pico, gauc, sour cream, salsa verde, black beans, and of course if you set back some of the cilantro. Enjoy!
– This dish serves 10-12 people. Feel free to cut in half by simply halving the ingredients used. In this case I would keep the sauce the same or if you want to cut it cut it by a quarter, not quite half.
TIP: Make the whole recipe even if you don’t have that many eaters. This is an absolutely fantastic leftover dish. Here are a few ideas for the leftovers.
–   Sear leftover beef in cast iron and serve for breakfast steak and eggs
–   Serve on a hoagie with cheese and mayo, even add some peppers and onions, for a take on a Philly Cheese Steak
–   Serve with carrots and potatoes as a take on a pot roast meal