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Crockpot Chipotle Pineapple Pot Roast Bowls with shredded beef, pineapple, fresh cilantro, lime, and creamy chipotle sauce over rice.

Crockpot Chipotle Pineapple Pot Roast Bowl

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  • Author: Aneta
  • Total Time: 8 hours 20 minutes (low)
  • Yield: 6 servings 1x

Description

These Crockpot Chipotle Pineapple Pot Roast Bowls are the perfect mix of smoky, sweet, and savory. Slow-cooked beef chuck roast with pineapple, chipotle peppers, and spices gets shredded and served over rice with beans, corn, avocado, and cilantro. A hearty and flavor-packed dinner that practically cooks itself!

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 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

For the Bowls:

  • 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

  1. Season & Sear the Beef: Season roast with salt and pepper. In a skillet, heat olive oil and sear beef on all sides until browned (3–4 minutes per side).

  2. Load the Crockpot: Place seared roast in slow cooker. Add onions, garlic, chipotle peppers, and pineapple chunks.

  3. Mix Sauce: In a bowl, whisk pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire, cumin, and smoked paprika. Pour over beef and veggies.

  4. Slow Cook: Cover and cook on low 8–10 hours or high 4–6 hours, until beef is fork-tender.

  5. Shred Beef: Remove roast, shred with two forks, return to crockpot, and stir into sauce. Let soak for 10–15 minutes.

  6. Prepare Bowl Ingredients: Cook rice, warm beans and corn, slice avocado, chop bell pepper and cilantro.

  7. Assemble Bowls: Layer rice, shredded beef, beans, corn, bell pepper, avocado, and cilantro. Top with lime wedges.

  8. Serve: Enjoy warm and fresh!

Notes

Adjust chipotle peppers to taste—1 pepper for mild, 2+ for smoky heat.
Great for meal prep! Store shredded beef separately in the fridge up to 4 days or freeze up to 2 months.
Leftovers make amazing tacos, quesadillas, or nachos.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours (low)
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 585 Kcal
  • Sugar: 12 g
  • Sodium: 910 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 8 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Find it online: https://chickenmagicrecipes.com/crockpot-chipotle-pineapple-pot-roast-bowl/