Description
These Crockpot Chipotle Pineapple Pot Roast Bowls blend smoky chipotle peppers with sweet pineapple and savory slow-cooked beef chuck roast. Tender shredded beef is served over a bed of rice with black beans, corn, avocado, and fresh cilantro for a hearty, flavor-packed Mexican-inspired meal that’s easy to make and perfect for meal prep.
Ingredients
Scale
For the Pot Roast:
- 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
For the Bowls:
- 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
- Season & Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the roast on all sides until browned, about 3–4 minutes per side, to lock in the flavors.
- Load the Crockpot: Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, chopped chipotle peppers, and pineapple chunks on top of the beef.
- Mix Sauce: In a bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika until smooth. Pour this sauce evenly over the beef and vegetables in the crockpot.
- Slow Cook: Cover the slow cooker and cook on low for 8–10 hours or on high for 4–6 hours, or until the beef is fork-tender and easily shreds.
- Shred Beef: Remove the roast from the crockpot and shred it using two forks. Return the shredded beef back into the crockpot and stir it into the sauce thoroughly. Allow it to soak in the flavors for 10–15 minutes.
- Prepare Bowl Ingredients: While the beef is soaking, cook your choice of rice according to package instructions. Warm the black beans and corn kernels. Slice the avocado, chop the red bell pepper, and finely chop the fresh cilantro.
- Assemble Bowls: To serve, layer the rice in bowls, then top with shredded chipotle pineapple beef, black beans, corn, chopped bell pepper, sliced avocado, and chopped cilantro. Garnish each bowl with lime wedges for added brightness.
- Serve: Serve the assembled bowls warm and enjoy a delicious, hearty meal.
Notes
- Adjust chipotle peppers to taste—use 1 pepper for mild spice or 2+ for more smoky heat.
- Great for meal prep! Store shredded beef separately in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Leftover shredded beef is perfect for tacos, quesadillas, or nachos, making versatile use of your meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Keywords: pot roast, chipotle, pineapple, slow cooker recipe, crockpot, shredded beef, Mexican bowl, easy dinner, meal prep
