Crockpot Chipotle Pineapple Pot Roast Bowls Recipe
This Crockpot Chipotle Pineapple Pot Roast Bowl features tender, slow-cooked beef chuck roast infused with smoky chipotle peppers and sweet pineapple. Perfectly seasoned with cumin and garlic, this flavorful dish combines savory and spicy notes, making it an effortless, hearty meal served with fresh garnishes like cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking, Searing
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Ingredients
Scale
Main Ingredients
- 3–4 pounds beef chuck roast
- 1 cup pineapple chunks (fresh or canned)
- 2–3 chipotle peppers in adobo sauce (adjust for spice preference)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Garnishes
- Cilantro
- Lime wedges
- Sliced jalapeños
Instructions
- Season and Sear the Beef: Generously season the beef chuck roast with salt, pepper, and cumin. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side, to lock in the juices and develop a rich flavor.
- Prepare the Crockpot Base: Place the sliced onions and minced garlic at the bottom of the Crock-Pot. Lay the seared beef roast on top of the vegetables, then add pineapple chunks and chipotle peppers on and around the meat. Pour 1 cup of beef broth over everything to keep the roast moist during cooking.
- Slow Cook the Roast: Cover the Crock-Pot and cook on low for 8 hours or until the beef is fork-tender and can be easily shredded. This slow cooking melds the flavors, tenderizing the meat for a succulent dish.
- Shred and Serve: Remove the beef from the Crock-Pot and shred it using two forks. Return the shredded beef to the sauce in the Crock-Pot and stir to coat. Serve garnished with fresh cilantro, lime wedges, and sliced jalapeños for an extra pop of flavor.
Notes
- Adjust the number of chipotle peppers to control the spice level.
- Use fresh pineapple for a brighter flavor or canned pineapple for convenience.
- Serve with rice, cauliflower rice, or tortillas for a complete meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid.
Nutrition
- Serving Size: 1 bowl (about 6 oz beef with sauce and toppings)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
Keywords: chipotle pot roast, crockpot beef recipe, pineapple pot roast, slow cooker chipotle beef, spicy beef bowls
