- 1 bag Cheese Bread, any flavor
- 1/2 C packed adobo paste
- 3 large tomatillos, husks removed & quartered
- 4 cloves garlic, chopped
- 1/3 C fresh-squeezed lime juice
- 2 t kosher salt, plus more for seasoning
- 2 1/4 C chicken broth, divided
- 4 1/2 pounds beef chuck roast
- 1/4 C olive oil
- 2 large onions, sliced
- 2 jalapeños, sliced
Preheat oven to 400F.
Bake Cheese Bread following package instructions.
Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.
Generously season beef on all sides with salt and pepper.
Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan)
Meanwhile, place onions and jalapeños on the bottom of the slow cooker.
Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.
Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.
Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.
Slice Cheese Bread in half and stuff each with carne adobada.