Introduction

These Crockpot Chipotle Pineapple Pot Roast Bowls combine smoky, sweet, and savory flavors in a simple slow-cooked meal. Tender beef chuck roast simmers with pineapple and chipotle peppers, then is shredded and served over rice with beans, corn, avocado, and fresh cilantro. It’s a hearty, flavorful dinner that’s easy to prepare and perfect for busy days.

A white bowl filled with a base layer of white rice, topped with a large portion of dark brown shredded meat drizzled with light brown sauce. Next to the meat are bright yellow grilled pineapple chunks mixed with chopped green herbs, and a generous layer of fresh green cilantro leaves covering the side. A lime wedge sits on the rice near the cilantro. Two small bowls with light creamy sauce and red diced ingredients with sesame seeds are placed next to the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs beef chuck roast

2 cups pineapple chunks (fresh or canned)

1 cup pineapple juice (reserved from canned if using)

1–2 chipotle peppers in adobo sauce, chopped (adjust for spice)

1 large onion, chopped

4 cloves garlic, minced

1 cup beef broth

2 tbsp tomato paste

2 tbsp soy sauce

1 tbsp Worcestershire sauce

1 tsp ground cumin

1 tsp smoked paprika

Salt & pepper, to taste

2 tbsp olive oil

4 cups cooked rice (white, brown, or cauliflower rice)

1 can black beans, drained & rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 red bell pepper, chopped

1 avocado, sliced

Fresh cilantro, chopped

Lime wedges, for serving

Instructions

Step 1: Season the beef chuck roast generously with salt and pepper.

Step 2: Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Step 3: Place the seared roast in the crockpot. Add chopped onion, minced garlic, chopped chipotle peppers, and pineapple chunks on top.

Step 4: In a bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika. Pour the mixture over the beef and vegetables.

Step 5: Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the beef is fork-tender.

Step 6: Remove the roast from the crockpot and shred with two forks. Return the shredded beef to the crockpot and stir into the sauce. Let it soak for 10–15 minutes.

Step 7: Prepare the bowl ingredients: cook the rice, warm the black beans and corn, slice the avocado, and chop the red bell pepper and cilantro.

Step 8: Assemble bowls by layering rice, shredded beef, black beans, corn, bell pepper, avocado, and cilantro. Serve with lime wedges.

Tips & Variations

Adjust the number of chipotle peppers to control the heat—use one pepper for mild spice and two or more for stronger smoky heat.

For a lower-carb option, substitute cauliflower rice for traditional rice.

Leftover shredded beef is delicious in tacos, quesadillas, or nachos for easy second-day meals.

FAQs

Can I use fresh chipotle peppers instead of canned?

Canned chipotle peppers in adobo sauce provide a smoky, slightly sweet flavor that’s hard to replicate with fresh peppers. If using fresh chipotle chili peppers, you may want to add a bit of smoked paprika or liquid smoke for that signature taste.

What can I substitute if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with a combination of soy sauce and a splash of vinegar or lemon juice. This will help mimic the tangy, savory depth it adds to the dish.