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Crockpot Chipotle Pineapple Pot Roast Bowls

Sweet, smoky, and fork-tender chipotle pineapple pot roast 🍍🔥 made easy in the slow cooker. Perfect for rice bowls, tacos, or meal prep dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 3-4 lbs beef chuck roast trimmed of excess fat
  • 1 cup pineapple chunks fresh or canned
  • 2 chipotle peppers in adobo plus 1 tbsp adobo sauce
  • 1 onion sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 1 tbsp olive oil for searing, optional
  • fresh cilantro for garnish
  • 1-2 limes cut into wedges

Equipment

  • Crockpot or slow cooker
  • Blender
  • Knife and cutting board
  • Measuring cups and spoons
  • Forks for shredding

Method
 

  1. Pat beef dry and season with salt and pepper. Optional: sear in skillet with olive oil.
  2. Place onion slices and garlic in bottom of crockpot. Add chuck roast on top.
  3. Blend pineapple, chipotle peppers, adobo sauce, broth, tomato paste, and spices until smooth.
  4. Pour sauce over beef. Cover and cook on Low 8–9 hours or High 4–5 hours.
  5. Shred beef with forks and return to crockpot. Stir into sauce.
  6. Serve over rice or quinoa, garnished with cilantro, jalapeños, pineapple chunks, and lime wedges.

Notes

Store leftovers in the fridge for 4 days or freeze up to 3 months. Reheat gently with a splash of broth.