Pikes peak roast. Cut into 1/6ths. Patted dry. Coated in flour, s&p, nm chile powder. Pan seared in oil. Added to crock. 5ish chipoltes/adobo in food processor with 1/4-1/2 cup beef broth, Mexican oregano, paprika and smoked paprika. Added to crock with enough beef broth to almost cover. Added 4 bay leaves. Cooked 7ish hours. Added 1/4 cup fresh lime juice for last 1/2 hour.
Roasted toms and onion slices thin and crushed garlic cloves. Heated milk in pan and added brie. Mixed everything in pot with a lil bit of pasta water. Added mucho parm.
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