If you put the veggies on the bottom of the slow cooker and put the roast on top it works best, no need for a rack. The pepper might be too much in addition to the adobo but there are few dishes that can't be improved by adding onions and garlic. I would think those would go well with adobo.
Originally Posted by EMonger
I don't add any liquid when I make mine in the slow cooker. Brisket and mushrooms both release enough water and fat. No extra liquid needed,
Everybody who said there would be plentiful liquid was right. I added some wine and enough water to surround, but not cover, the veggies. When I pulled it from the oven, there was more liquid than I wanted.
Originally Posted by Metric
I used the oven, because the brisket was huge and I didn't want to cut it up. It turned out tender, but not fall-apart, and the wine overpowered the adobo, because I couldn't taste it at all.