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Crockpot Chipotle Pineapple Pot Roast Bowls Recipe

Crockpot Chipotle Pineapple Pot Roast Bowls Recipe
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★★★★★

5.2 from 30 reviews

This Crockpot Chipotle Pineapple Pot Roast Bowls recipe combines tender, slow-cooked chuck roast infused with smoky chipotle and sweet pineapple flavors, served alongside a vibrant pineapple salsa and a creamy bang bang sauce. It’s a deliciously balanced dish featuring a sweet, smoky, and tangy profile perfect for weeknight meals or casual gatherings.

Ingredients

Scale

Pot Roast

  • 1 (4 pound) chuck roast, halved
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped pickled ginger
  • 1–3 chipotle chiles in adobo, chopped
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon fresh thyme
  • Salt and black pepper, to taste
  • 3 cups fresh pineapple chunks, divided
  • 1 cup water

Pineapple Salsa

  • 1 1/2 cups chopped fresh pineapple
  • 1 avocado, diced
  • 1 jalapeño, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice

Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/3 cup sweet Thai chili sauce
  • 2 tablespoons tamari or soy sauce
  • 1 small clove garlic, grated
  • 2 teaspoons lime zest
  • 1 tablespoon chopped pickled ginger

Instructions

  1. Prepare the Roast Base: Preheat your oven to 325°F if using the oven method. Arrange the halved chuck roast in the bottom of a large, oven-safe Dutch oven or place it in your crockpot bowl if using a slow cooker.
  2. Make the Marinade: In a blender, combine extra virgin olive oil, tomato paste, tamari or soy sauce, apple cider vinegar, honey, chopped pickled ginger, chopped chipotle chiles in adobo, sweet or smoked paprika, fresh thyme, salt, and black pepper. Blend until well combined and the chilies are finely chopped.
  3. Coat the Roast: Pour this marinade over the roast and toss to coat thoroughly. Arrange 1 1/2 cups of the fresh pineapple chunks snugly around the roast. Pour 1 cup of water over everything.
  4. Cook the Roast: For oven: Cover the Dutch oven and roast for 2 1/2 to 3 hours until the meat is very tender. Then increase oven temperature to 425°F, uncover, and cook for an additional 10 minutes to caramelize the top. For crockpot: Cover and cook on LOW for 5 hours or on HIGH for 3 hours until the meat is tender.
  5. Prepare the Pineapple Salsa: While the roast cooks, combine 1 1/2 cups chopped pineapple, diced avocado, sliced jalapeño, chopped cilantro, and lime juice in a bowl. Mix gently and set aside.
  6. Shred the Meat: When the roast is done, shred the meat directly in the cooking juices with two forks, allowing it to soak up the flavorful sauce.
  7. Make the Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, sweet Thai chili sauce, tamari or soy sauce, grated garlic, lime zest, and chopped pickled ginger until smooth.
  8. Assemble the Bowls: Serve the shredded pot roast and pineapple over bowls of cooked rice. Top with the pineapple salsa and drizzle generously with the bang bang sauce. Enjoy your flavorful and hearty meal!

Notes

  • You can adjust the number of chipotle chiles in adobo according to your preferred spice level.
  • For a gluten-free option, be sure to use tamari instead of regular soy sauce.
  • Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days.
  • Serve with steamed white rice or your favorite grain for a complete meal.
  • For a vegetarian alternative, consider substituting the chuck roast with jackfruit or mushrooms and adjusting cooking times accordingly.

Nutrition

Keywords: pot roast, crockpot recipe, chipotle, pineapple, slow cooker, Hawaiian-inspired, spicy roast, easy dinner, shredded beef

Find it online: https://cookedbycleo.com/crockpot-chipotle-pineapple-pot-roast-bowls-recipe/