Description
This Crockpot Chipotle Pineapple Pot Roast Bowl recipe combines tender, slow-cooked chuck roast infused with smoky chipotle and sweet pineapple flavors, served over rice with a fresh pineapple-avocado salsa and a creamy, spicy bang bang sauce. Perfect for a flavorful and hearty meal with a balance of sweet, spicy, and tangy elements.
Ingredients
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 to 3 chipotle chiles in adobo, to taste
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- Salt and black pepper, to taste
- 3 cups fresh pineapple chunks (divided)
- 1 cup water
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, chopped
- 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
- Prepare the Roast and Sauce: In a blender, combine the olive oil, tomato paste, tamari or soy sauce, apple cider vinegar, honey, chopped pickled ginger, chipotle chiles, paprika, fresh thyme, salt, and black pepper. Blend until the chipotles are finely chopped and the mixture is well combined.
- Arrange Roast and Pineapple: Place the halved chuck roast in the bottom of your crockpot. Pour the blended sauce over the roast, tossing the meat gently to coat it evenly. Nestle 1 1/2 cups of fresh pineapple chunks around the roast, then pour 1 cup of water over everything.
- Cook the Roast: Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the meat is very tender and can be easily shredded with a fork.
- Make the Pineapple Salsa: While the roast cooks, combine 1 1/2 cups chopped pineapple, diced avocado, sliced jalapeño, chopped cilantro, and lime juice in a bowl. Mix gently and set aside.
- Shred the Meat: Once the roast is tender, shred the meat directly in the crockpot using two forks, mixing well so it soaks up the juices and sauce.
- Prepare the Bang Bang Sauce: In a separate bowl, mix together the mayonnaise, sweet Thai chili sauce, tamari or soy sauce, grated garlic, lime zest, and chopped pickled ginger until smooth and creamy.
- Assemble the Bowls: Serve the shredded pot roast and pineapple mixture over bowls of cooked rice. Top each bowl with a generous scoop of pineapple salsa and a drizzle of bang bang sauce. Enjoy your flavorful, hearty meal!
Notes
- Chipotle heat can be adjusted by using 1 to 3 chipotle chiles depending on your spice preference.
- For best flavor, use fresh pineapple chunks rather than canned.
- If you don't have tamari, substitute with regular soy sauce.
- This recipe can also be made in an oven-safe Dutch oven at 325°F for 2 1/2 to 3 hours.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
