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Crockpot Chipotle Pineapple Pot Roast Bowl

Crockpot Chipotle Pineapple Pot Roast Bowl

This Crockpot Chipotle Pineapple Pot Roast Bowl combines juicy pineapple with smoky chipotle for a family-friendly dinner that’s perfect for meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast or boneless chicken thighs for a lighter option
  • 2 cups Pineapple Chunks fresh or canned, reserve juice if canned
  • 1 can Chipotle Peppers adjust based on spice preference
For the Sauce
  • 1 cup Pineapple Juice reserved from canned pineapple if using
  • 2 cups Beef Broth or vegetable broth for a lighter option
  • 2 tablespoons Tomato Paste
  • 1 third cup Soy Sauce tamari for gluten-free alternative
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
For Seasoning
  • 1 teaspoon Salt adjust according to taste
  • 1 teaspoon Pepper adjust according to taste
  • 1 tablespoon Olive Oil for searing
For Serving
  • 3 cups Cooked Rice white, brown, or cauliflower rice
  • 1 can Black Beans warmed
  • 1 cup Corn warmed
  • 1 medium Avocado sliced
  • 1 cup Bell Pepper chopped finely
  • 1/4 cup Cilantro chopped finely
  • 2 wedges Lime for serving

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Season the beef chuck roast with salt and pepper. Heat olive oil in a skillet and sear the roast for 3-4 minutes per side.
  2. Transfer the seared roast to the crockpot and add chopped onions, garlic, chipotle peppers, and pineapple chunks.
  3. Whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, cumin, and smoked paprika. Pour the sauce over the roast and vegetables.
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours until beef is fork-tender.
  5. Remove the roast, shred it with forks, then return to the crockpot and let it soak for 10-15 minutes.
  6. Prepare rice according to instructions, warm the black beans and corn, and chop the avocado, bell pepper, and cilantro.
  7. Assemble bowls with rice at the base, topped with shredded beef, black beans, corn, bell pepper, and avocado. Serve with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Make this dish a day in advance for deeper flavors. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

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