Crockpot Chipotle Pineapple Pot Roast Bowl
A flavorful pot roast slow-cooked in a sweet-spicy pineapple sauce, perfect for busy weeknights and meal prep, served in customizable bowls with rice and toppings.
Ingredients
Main Ingredients
- 3–4 lbs beef chuck roast Look for good marbling
- 2 cups pineapple chunks Fresh or canned
- 1 cup pineapple juice Reserve from canned pineapple if using
- 1–2 pieces chipotle peppers in adobo, chopped Start with 1 and add more to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp soy sauce Swap for tamari for gluten-free
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & pepper, to taste
- 2 tbsp olive oil
For Bowls and Toppings
- 4 cups cooked rice White, brown, or cauliflower rice for low-carb
- 1 can black beans, drained and rinsed
- 1 cup corn kernels Fresh, canned, or frozen
- 1 piece red bell pepper, chopped
- 1 piece avocado, sliced
- 1 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
Preparation
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear roast 3–4 minutes per side until browned. Transfer to the crockpot.
- Scatter chopped onion, minced garlic, chipotle peppers, and pineapple chunks around and on top of the roast.
- In a bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire, cumin, and smoked paprika. Taste and adjust salt.
Cooking
- Pour the sauce over the roast and vegetables. Cover and cook on low for 8–10 hours or high for 4–6 hours, until the beef is fork-tender.
Assembly
- Remove the roast to a cutting board. Use two forks to shred the meat against the grain.
- Skim excess fat from the crockpot if needed, then return shredded beef to the sauce and stir. Let sit 10–15 minutes to absorb flavors.
- Cook rice according to package directions. Warm black beans and corn. Chop bell pepper, slice avocado, and chop cilantro.
- Layer rice, shredded beef, beans, corn, bell pepper, avocado, and cilantro in bowls. Serve with lime wedges and extra adobo or hot sauce on the side.
Notes
For meal prep, portion into containers with rice and beans for 3–4 days in the fridge. If the sauce is too thin at the end, remove the roast and simmer on high for 10–15 minutes to concentrate flavors.