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Crockpot Chipotle Pineapple Pot Roast Bowls

Tender shredded beef slow-cooked with smoky chipotle peppers and sweet pineapple, served over rice bowls for a bold tropical comfort meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Tropical
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs beef chuck roast well-marbled
  • 2 tbsp olive oil
  • 1 onion sliced
  • 4 cloves garlic minced
  • 1 cup pineapple chunks with juice
  • 2 chipotle peppers in adobo minced, plus 1 tbsp sauce
  • 1 cup beef broth
  • 0.5 cup tomato sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar or honey
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • fresh cilantro for garnish
  • cooked rice for serving
  • avocado slices, lime wedges optional toppings

Equipment

  • Slow cooker
  • Skillet
  • Tongs
  • Cutting board

Method
 

  1. Season and sear chuck roast on all sides until browned. Transfer to crockpot.
  2. Sauté onion and garlic, then transfer to crockpot.
  3. Add pineapple chunks with juice, chipotle peppers, adobo sauce, beef broth, tomato sauce, soy sauce, and brown sugar.
  4. Sprinkle smoked paprika and cumin over roast.
  5. Cover and cook on Low 8–9 hours or High 4–5 hours until beef is fork-tender.
  6. Remove roast, shred with two forks, return to crockpot, and mix with sauce.
  7. Serve beef over rice bowls, topped with avocado, lime, and cilantro.

Notes

Adjust spice by adding more or fewer chipotle peppers. Freezer-friendly for up to 3 months.