Description
A flavorful and tender beef pot roast slow-cooked with pineapple and chipotle for a sweet and spicy bowl that delights every bite.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 cups pineapple chunks (fresh or canned)
- 1 cup pineapple juice
- 1–2 chipotle peppers in adobo sauce, chopped
- 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 beef by allowing it to come to room temperature, then season generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the beef for 3 to 4 minutes on each side.
- Place the seared beef in the Crockpot, and add chopped onions, minced garlic, chopped chipotle peppers, and pineapple chunks around it.
- Whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika in a bowl, then pour over the beef and vegetables.
- Cover the Crockpot and cook on low for 8–10 hours or high for 4–6 hours until the beef is fork-tender.
- Shred the beef with two forks and add it back to the slow cooker to soak in the sauce for another 10–15 minutes.
- Prepare your rice, warm the black beans and corn, and slice avocado and bell pepper while the beef is resting.
- Assemble your bowls by layering rice, shredded beef, black beans, corn, chopped bell pepper, avocado, and cilantro. Serve with lime wedges.
Notes
Customize your bowl with toppings like cheese or sour cream. This dish can also be adapted for meal prep or served at gatherings.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg
Keywords: slow cooker, pot roast, pineapple, chipotle, Mexican, comfort food, easy recipe