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–+ servings
Chipotle Pineapple Pot Roast

Chipotle Pineapple Pot Roast: Your New Favorite Comfort Bowl

Experience the delightful blend of smoky chipotle and sweet pineapple in this comforting Chipotle Pineapple Pot Roast recipe.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast Substitutable with boneless chicken thighs.
  • 1 can Pineapple Chunks Reserve juice if canned.
  • 1/2 cup Pineapple Juice Reserve from canned pineapple.
  • 2 pieces Chipotle Peppers in Adobo Sauce Adjust according to heat preference.
  • 1 medium Onion Can swap with shallots.
  • 4 cloves Garlic Fresh is best.
  • 2 cups Beef Broth Chicken broth can be used.
  • 2 tablespoons Tomato Paste
  • 1/4 cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Worcestershire Sauce Coconut aminos can work as an alternative.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Olive Oil Vegetable oil is a good substitute.
For the Bowl
  • 4 cups Cooked Rice Use white, brown, or cauliflower rice.
  • 1 can Black Beans Use canned or boiled dried beans.
  • 1 cup Corn Kernels Fresh, canned, or frozen are acceptable.
  • 1 medium Red Bell Pepper Can be substituted with other bell pepper varieties.
  • 1 medium Avocado Replace with Greek yogurt for lower calories.
  • 1 cup Fresh Cilantro Omit if you dislike cilantro.
  • 2 pieces Lime Wedges For spritzing over the dish.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Instructions
  1. Generously season the beef chuck roast with salt and pepper. Heat olive oil in a large skillet and sear the roast for 3-4 minutes on each side.
  2. Transfer the seared roast into a 6-quart crockpot. Add chopped onion, minced garlic, chipotle peppers, and pineapple chunks.
  3. Whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika. Pour over the roast and vegetables.
  4. Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the meat is fork-tender.
  5. Remove the roast, shred it into bite-sized pieces, and return to the pot to soak in the sauce for 10-15 minutes.
  6. Prepare your bowl ingredients by cooking rice, warming black beans and corn, and slicing avocado. Chop bell pepper and cilantro.
  7. Assemble bowls with a base of rice topped with shredded beef, black beans, corn, bell pepper, and avocado. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 580kcalCarbohydrates: 65gProtein: 45gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Searing the beef builds flavor. Adjust chipotle spice per preference. Meal can be made ahead and reheats well. Store meat separately from other ingredients until ready to serve.

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