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Crockpot Chipotle Pineapple Pot Roast Bowls Recipe

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

4.9 from 9 reviews

This Crockpot Chipotle Pineapple Pot Roast Bowl recipe features a tender, slow-cooked chuck roast infused with smoky chipotle, sweet pineapple, and savory spices. Served with a fresh pineapple salsa and a creamy, tangy bang bang sauce, this dish offers a vibrant mix of flavors perfect for a hearty and satisfying meal.

Ingredients

Scale

For the 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 (adjust based on spice preference)
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon fresh thyme
  • Salt and black pepper, to taste
  • 3 cups fresh pineapple chunks (1 1/2 cups for cooking, 1 1/2 cups for salsa)
  • 1 cup water

For the 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

For the 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: Preheat oven to 325°F (if using oven). Place the halved chuck roast at the bottom of a large oven-safe Dutch oven or in the crockpot bowl.
  2. Make the Sauce: In a blender, combine olive oil, tomato paste, tamari or soy sauce, honey, apple cider vinegar, chopped pickled ginger, chipotle chiles, paprika, fresh thyme, salt, and black pepper. Blend until the chipotles are finely chopped and the mixture is smooth.
  3. Cook the Roast: Pour the blended sauce over the roast and toss to coat evenly. Arrange 1 1/2 cups pineapple chunks snugly around the roast. Add 1 cup water around the meat. For oven: Cover and roast for 2 1/2 to 3 hours until very tender. For crockpot: Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
  4. Make the Pineapple Salsa: While the roast cooks, mix together 1 1/2 cups chopped pineapple, diced avocado, sliced jalapeño, chopped cilantro, and lime juice. Set aside to let flavors meld.
  5. Caramelize the Roast (Oven Only): Once the roast is tender, increase oven temperature to 425°F, uncover the Dutch oven, and cook for another 10 minutes to caramelize and deepen the roast’s flavor.
  6. Shred the Meat: Remove the roast and shred it directly in the cooking liquid using two forks to pull apart the meat into bite-sized pieces, ensuring it’s juicy and flavorful.
  7. Prepare Bang Bang Sauce: In a bowl, combine mayonnaise, sweet Thai chili sauce, tamari or soy sauce, grated garlic, lime zest, and chopped pickled ginger. Mix well until smooth and creamy.
  8. Assemble the Bowls: Serve the shredded pot roast and cooked pineapple over bowls of rice (rice not included in ingredients). Top with the fresh pineapple salsa and drizzle with the bang bang sauce. Enjoy!

Notes

  • Adjust the number of chipotle chiles in adobo for your preferred spice level; start with one if you are sensitive to heat.
  • Using tamari instead of soy sauce makes the dish gluten-free.
  • For best results, use fresh, ripe pineapple for sweetness and acidity balance.
  • The recipe is versatile for either oven or crockpot cooking methods.
  • Serve with steamed white or brown rice for a complete meal.
  • The bang bang sauce can be made ahead and stored in the fridge for up to 3 days.
  • Leftover roast can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chuck roast, chipotle, pineapple, crockpot recipe, slow cooker, pot roast, spicy, sweet, pineapple salsa, bang bang sauce

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