Go Back
–+ servings
Crockpot Chipotle Pineapple Pot Roast Bowl

Crockpot Chipotle Pineapple Pot Roast Bowl: Flavorful Comfort

Crockpot Chipotle Pineapple Pot Roast Bowl is a flavorful dish blending sweet and smoky flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Marinating Time 15 minutes
Total Time 10 hours 35 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast Can replace with boneless chicken thighs.
  • 1 cup Pineapple Chunks Fresh or canned, save the juice if canned.
  • 1/2 cup Pineapple Juice Can be swapped with apple juice.
  • 2 pieces Chipotle Peppers in Adobo Sauce Adjust for preferred spice level.
  • 1 medium Onion Red or white onion can be used.
  • 4 cloves Garlic Fresh garlic preferred, powdered is a substitute.
For Flavoring
  • 1 cup Beef Broth Vegetable broth can be used.
  • 2 tablespoons Tomato Paste Optional for a lighter flavor.
  • 2 tablespoons Soy Sauce Low-sodium or gluten-free options available.
  • 1 tablespoon Worcestershire Sauce Can substitute with drops of liquid smoke.
  • 1 teaspoon Ground Cumin Coriander is a good alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used, but flavor will differ.
  • 2 tablespoons Olive Oil Any neutral oil will suffice.
For the Bowls
  • 3 cups Rice White, brown, or cauliflower rice.
  • 1 can Black Beans Can substitute with any other beans.
  • 1 cup Corn Kernels Fresh or frozen can be used.
  • 1 medium Red Bell Pepper Other bell peppers can be used.
  • 1 medium Avocado Can use sour cream or omit if desired.
  • 1/4 cup Fresh Cilantro Optional for garnish.
  • 2 pieces Lime Wedges Essential for serving.

Equipment

  • Crockpot
  • large skillet
  • Mixing bowl

Method
 

Cooking Steps
  1. Season the beef chuck roast generously with salt and pepper on all sides and let sit for a few minutes.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the roast for 3-4 minutes on each side.
  3. Transfer the seared roast to your crockpot, adding chopped onion, minced garlic, chipotle peppers, and pineapple chunks.
  4. In a separate bowl, whisk together the pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika, then pour over the roast.
  5. Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours.
  6. After cooking, remove the roast and shred it using two forks, then return it to the crockpot and let soak in the sauce.
  7. Prepare the rice, warm up the black beans and corn, and chop the red bell pepper and cilantro.
  8. Assemble the bowls with rice as the base, layer with shredded beef, black beans, corn, bell pepper, and avocado, garnishing with cilantro and serving with lime wedges.

Nutrition

Serving: 1bowlCalories: 570kcalCarbohydrates: 50gProtein: 35gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 7gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

This meal is perfect for meal prep and leftovers can be stored in airtight containers for future meals.

Tried this recipe?

Let us know how it was!