HomeDinnerCrockpot Chipotle Pineapple Pot Roast Bowls

Crockpot Chipotle Pineapple Pot Roast Bowls

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Crockpot Chipotle Pineapple Pot Roast Bowls

Introduction

Crockpot cooking is a lifesaver for busy days when you crave a homemade meal without the fuss. This Chipotle Pineapple Pot Roast recipe offers a delightful mix of sweet, spicy, and savory flavors, making it a perfect choice for a satisfying dinner. The combination of tender beef, sweet pineapple, and smoky chipotle peppers creates a unique and delicious dish. Serve it over rice with a variety of toppings to make a hearty and nutritious meal. Here’s a detailed guide to making these mouthwatering Crockpot Chipotle Pineapple Pot Roast Bowls.

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Ingredients

For the Pot Roast:

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  • 3-4 lbs beef chuck roast
  • 2 cups pineapple chunks (fresh or canned)
  • 1 cup pineapple juice (reserved from the can if using canned pineapple)
  • 1-2 chipotle peppers in adobo sauce (adjust to taste), chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

For the Bowls:

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  • 4 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 red bell pepper, chopped
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Preparation Steps

1. Season and Sear the Beef: To start, season the beef chuck roast generously with salt and pepper on all sides. This step is crucial as it enhances the flavor of the meat. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef chuck roast and sear it on all sides until it’s nicely browned. This should take about 3-4 minutes per side. Searing the meat before slow cooking locks in the juices and adds a rich, caramelized flavor that will permeate the entire dish.

2. Assemble Ingredients in the Crockpot: Place the seared roast in the bottom of a large crockpot. Surround it with the chopped onions, minced garlic, and chopped chipotle peppers. The heat from the chipotle peppers can be adjusted to your taste; if you prefer a milder dish, use just one pepper or remove the seeds. Next, scatter the pineapple chunks over the roast and vegetables. The pineapple adds a sweet and tangy contrast to the spicy and savory elements.

3. Prepare the Sauce: In a medium bowl, combine the pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika. Stir until the mixture is well combined. This sauce not only adds moisture to the roast as it cooks but also infuses it with a complex flavor profile that includes sweet, smoky, and umami notes. Pour the sauce over the roast and vegetables in the crockpot, ensuring that everything is evenly coated.

4. Slow Cook the Pot Roast: Cover the crockpot and set it to cook on low for 8-10 hours or on high for 4-6 hours. The slow and steady cooking process allows the beef to become incredibly tender, making it easy to shred. Throughout the cooking time, periodically check the roast to ensure it’s not drying out. If it seems too dry, you can add a bit more beef broth. The long cooking time also allows the flavors to meld beautifully.

5. Shred the Beef: Once the beef is fully cooked and tender, carefully remove it from the crockpot and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the crockpot and stir it into the sauce and vegetables. Let it soak in the flavors for another 10-15 minutes on low heat. This step ensures that every bite is juicy and flavorful.

6. Prepare Bowl Ingredients: While the beef is soaking up the flavors, it’s time to prepare the bowl ingredients. Cook your choice of rice according to the package instructions. You can use white rice, brown rice, or cauliflower rice for a low-carb option. Warm the black beans and corn in a small pot over medium heat or in the microwave until they are heated through. Chop the red bell pepper into bite-sized pieces, slice the avocado, and roughly chop the fresh cilantro.

7. Assemble the Bowls: To assemble the bowls, start with a base of cooked rice. Then, add a generous portion of the shredded chipotle pineapple beef on top. Layer with black beans, corn, and chopped red bell pepper. Add a few slices of avocado for creaminess and a touch of healthy fat. Garnish with fresh cilantro and a squeeze of lime juice to enhance the flavors and add a burst of freshness.

8. Serve and Enjoy: Serve the bowls immediately. The combination of textures and flavors—from the tender, spicy-sweet beef to the creamy avocado and fresh cilantro—creates a satisfying and well-balanced meal. Each bite is a delightful mix of sweet, smoky, savory, and fresh flavors that will leave everyone craving more.

Tips for Success

  • Adjusting Heat Levels: If you’re sensitive to spice, start with one chipotle pepper and remove the seeds. You can always add more to increase the heat.
  • Meal Prep: This dish is excellent for meal prepping. Cook the beef and prepare the bowl ingredients ahead of time. Store them separately in airtight containers in the refrigerator. When ready to eat, assemble the bowls and heat them as needed.
  • Customizable Toppings: Feel free to customize the bowls with additional toppings like shredded cheese, sour cream, jalapeños, or a dollop of Greek yogurt.
  • Alternative Serving Suggestions: If you prefer, you can serve the shredded chipotle pineapple beef in tacos, burritos, or even as a filling for enchiladas.

Conclusion

Crockpot Chipotle Pineapple Pot Roast Bowls are a flavorful and versatile meal that’s perfect for busy weeknights or meal prep. The combination of tender beef, sweet pineapple, and smoky chipotle peppers creates a deliciously complex flavor profile that’s sure to satisfy. Serve it over rice with fresh toppings for a complete and nutritious meal. Enjoy the convenience of crockpot cooking with this delightful recipe that brings a unique twist to traditional pot roast.

Source: halfbakedharvest.com

Yield: 6

Crockpot Chipotle Pineapple Pot Roast Bowls

Crockpot Chipotle Pineapple Pot Roast Bowls

Crockpot cooking is a lifesaver for busy days when you crave a homemade meal without the fuss. This Chipotle Pineapple Pot Roast recipe offers a delightful mix of sweet, spicy, and savory flavors, making it a perfect choice for a satisfying dinner. The combination of tender beef, sweet pineapple, and smoky chipotle peppers creates a unique and delicious dish. Serve it over rice with a variety of toppings to make a hearty and nutritious meal. Here’s a detailed guide to making these mouthwatering Crockpot Chipotle Pineapple Pot Roast Bowls.

Prep Time 30 minutes
Cook Time 3 hours

Ingredients

  • 1 (4 pound) chuck roast, halved
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1/4 cup tamari/soy sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped pickled ginger
  • 1-3 chipotle chiles in adobo
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon fresh thyme
  • salt and black pepper
  • 3 cups fresh pineapple chunks
  • 1 avocado, diced
  • 1 jalapeño, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice

BANG BANG SAUCE:

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

Instructions

    OVEN

  • 1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven.2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.4. Crank the heat on the oven up to 425° F. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.5. To make the bang bang sauce, combine all ingredients in a bowl.6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!

CROCKPOT

  • 1. Arrange the roast in the bottom of the crockpot bowl.2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.4. Shred the meat in the sauce using two forks.5. To make the bang bang sauce, combine all ingredients in a bowl.6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!
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