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Crockpot Chipotle Pineapple Pot Roast Bowls

Tender, slow-cooked shredded beef infused with smoky chipotle and sweet pineapple, served over rice with fresh garnishes and a creamy drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Beef & Marinade
  • 3-4 lbs beef chuck roast trimmed of excess hard fat
  • 1 tbsp olive oil for searing
  • 2-3 chipotle peppers in adobo sauce plus 1 tbsp of the adobo sauce
  • 1 cup fresh pineapple roughly chopped (for blending)
  • 0.5 cup beef broth
  • 4 cloves garlic peeled
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
Chipotle Crema
  • 0.25 cup sour cream or plain greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp adobo sauce from the chipotle can
Bowl Assembly
  • 4 cups cooked white rice jasmine or long grain
  • 1.5 cups fresh pineapple cut into bite-sized chunks
  • 0.5 cup fresh cilantro chopped
  • 1 jalapeño thinly sliced
  • 2 limes cut into wedges

Equipment

  • Slow Cooker (Crockpot)
  • Blender or Food Processor
  • Large skillet
  • Cutting Board and Forks for shredding

Method
 

  1. In a blender, combine the chipotle peppers, 1 tbsp adobo sauce, 1 cup chopped pineapple, beef broth, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
  2. (Optional but recommended) Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until a dark brown crust forms.
  3. Transfer the beef to the slow cooker. Pour the blended pineapple-chipotle sauce evenly over the top.
  4. Cover and cook on LOW for 8 hours (or HIGH for 5-6 hours) until the beef easily falls apart with a fork.
  5. Remove the beef to a cutting board and shred with two forks. Skim excess fat from the liquid in the slow cooker, then return the shredded beef to the juices and toss to coat.
  6. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and 1 tsp adobo sauce to create the crema.
  7. To assemble the bowls, start with a base of white rice. Top with a generous portion of the shredded beef and a handful of pineapple chunks. Garnish with cilantro, jalapeño slices, a squeeze of lime, and a drizzle of the chipotle crema.

Notes

Searing the meat first adds incredible depth of flavor. Leftover beef stores beautifully in the fridge for up to 4 days, making this excellent for meal prep.