Name: Crockpot Chipotle Pineapple Pot Roast Bowl
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
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

Description

A flavorful bowl combining sweet pineapple and smoky chipotle peppers, perfect for busy days.

Ingredients

Scale

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

Season the roast with salt and pepper. In a skillet, heat olive oil and sear the beef on all sides until browned (about 3–4 minutes per side).
Load the seared roast in the slow cooker. Add the chopped onions, minced garlic, chipotle peppers, and pineapple chunks.
Mix together the pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika. Pour this mixture over the beef and vegetables in the Crockpot.
Slow cook on low for 8–10 hours or on high for 4–6 hours, until the beef is fork-tender.
Shred the roast, return it to the Crockpot, and stir into the sauce for an additional 10–15 minutes.
Prepare your choice of rice, warm the beans and corn, slice the avocado, and chop the bell pepper and cilantro.
Assemble each bowl with rice, shredded beef, beans, corn, chopped bell pepper, avocado, and cilantro. Top with lime wedges.
Serve warm and enjoy!

Notes

Adjust spice level by varying the number of chipotle peppers. Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 9g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 36g
Cholesterol: 90mg

Keywords: Crockpot, Pot Roast, Chipotle, Pineapple, Slow Cooker, Mexican, Beef, Glorious Bowls