Fork tender roast beef that is flavored with garlic and other filipino adobo flavors. Perfect to serve on rolls or over rice for a quick and easy dinner that can feed a crowd.
- 3 pound chuck roast, trimmed of all excess fat (see note)
- ½ cup white distilled vinegar
- ½ cup low sodium soy sauce
- 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
- 1 ½ tsp whole black peppercorns
- 3 bay leaves
- Cut your roast into quarters. Trim off all of the fat and connective tissue. Place the roast in your slow cooker.
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves into the slow cooker.
- Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). The roast should be fall apart fork tender.
- Discard the bay leaves. Remove the meat and place it on a cutting board. Pour the juices from the slow cooker into a saucepan and reduce on the stove for about 7 minutes over medium high heat (I didn’t stir, I just set a timer and walked away). Shred the meat and add it back into the crock and then add in the reduced liquid.
- Serve the meat with tongs on top of buns, rolls, bread, on top of rice or any other way you want it. I added a little mozzarella to the top of my sandwich.
For extra flavor you can brown your roast in a pan on the stove. I am lazy and chose to skip this step.
This recipe can be gluten free. Use gluten free soy sauce and serve over rice instead of bread.
I used my Ninja Auto-iQ 6 Quart Slow Cooker.*
- Category: Beef
- Method: Slow Cooker
- Cuisine: filipino