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Crockpot Chipotle Pineapple Pot Roast Bowls Recipe

Crockpot Chipotle Pineapple Pot Roast Bowls Recipe
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★★★★★

5.1 from 10 reviews

This Crockpot Chipotle Pineapple Pot Roast Bowl is a deliciously tender and flavorful slow-cooked beef dish infused with smoky chipotle heat and sweet pineapple accents. Served over a bed of rice with fresh toppings like black beans, corn, avocado, and cilantro, it offers a balanced meal packed with savory, spicy, and tangy flavors perfect for meal prep or family dinners.

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 the canned pineapple if using)
  • 1–2 chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

For the Bowls:

  • 4 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
  • 1 can black beans, drained and 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

  1. Season and Sear the Beef: Generously season the beef chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3-4 minutes per side. This step locks in juices and adds rich flavor.
  2. Assemble Ingredients in the Crockpot: Place the seared beef in the crockpot. Surround it with chopped onions, minced garlic, and chopped chipotle peppers (adjust amount for desired heat). Scatter pineapple chunks evenly over the roast and veggies.
  3. Prepare the Sauce: In a medium bowl, mix pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika until combined. Pour this sauce evenly over the roast and vegetables in the crockpot.
  4. Slow Cook the Pot Roast: Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the beef is tender and easily shredded. Check occasionally to ensure moisture; add beef broth if needed.
  5. Shred the Beef: Remove beef from crockpot and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return shredded beef to the crockpot and stir to combine with sauce and vegetables. Let it sit on low heat for 10-15 minutes to absorb flavors.
  6. Prepare Bowl Ingredients: Cook rice according to package instructions. Warm black beans and corn on the stovetop or microwave. Chop red bell pepper, slice avocado, and roughly chop cilantro.
  7. Assemble the Bowls: Start each bowl with a base of cooked rice. Top with a generous portion of shredded chipotle pineapple beef, black beans, corn, and chopped red bell pepper. Add avocado slices on top, garnish with fresh cilantro, and squeeze fresh lime juice over for brightness.
  8. Serve and Enjoy: Serve immediately while warm. Enjoy the harmonious blend of tender, smoky-spicy beef with sweet pineapple, creamy avocado, and fresh, tangy toppings.

Notes

  • Adjust chipotle pepper quantity to control spiciness—remove seeds for milder heat.
  • Make ahead: Cook beef and prep bowl ingredients in advance; store separately in airtight containers in the refrigerator.
  • Customize bowls with toppings such as shredded cheese, sour cream, jalapeños, or Greek yogurt.
  • Alternative serving ideas: Use shredded beef as filling for tacos, burritos, or enchiladas.

Nutrition

Keywords: pot roast, crockpot recipe, chipotle, pineapple, slow cooker beef, rice bowls, meal prep

Find it online: https://foodbylina.com/crockpot-chipotle-pineapple-pot-roast-bowls-recipe/