Heat a heavy bottom or cast iron skillet on the stovetop
While your pan is heating, cover entire chuck roast with kosher salt and black pepper as a base dry rub
Empty your can of Chipotle Peppers in Adobo into a blender or food processor and blend. Rub blended peppers into chuck roast being sure to cover in its entirety.
In your hot skillet, sear all sides of the chuck roast. We just want to crust the outside of the roast, not cook it completely. This should take 2 to 3 minutes pe r side.
Place your seared chuck roast into your slow cooker and add chicken stock until it covers the top of your roast. You may not need all 32 ounces, that's okay.
Cover and cook for desired time. I recommend cooking at the 6-hour mark for a minimum and the 8-hour mark ideally. Resist lifting the lid and just let your slow cooker do its magic.
Once cooking time is up, shred roast removing large pieces of fat (if any). Once shredded add in the spices. Be sure to taste your food as your adding things in to determine if you want more or less of a certain flavor. Also, feel free to add anything you may think you'd like. It's your pallet - enjoy your food!
Once all of your seasonings are stirred in, add in your parsley or cilantro. If the dish appears to greasy for your liking, you may spoon out the grease and sometimes dipping a paper towel around the edges helps with this too.Don't be too discouraged, this is a grease-laden dish and you will have to adjust.