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–+ servings
Crockpot Chipotle Pineapple Pot Roast Bowl

Crockpot Chipotle Pineapple Pot Roast Bowl

Delicious Crockpot Chipotle Pineapple Pot Roast Bowl, perfect for busy weeknights with flavorful ingredients.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Boneless chicken thighs can be used as an alternative.
  • 2 each Chipotle Peppers in Adobo Sauce Adjust amount for spice preference.
  • 1 each Onion Yellow or white varieties are best.
  • 4 cloves Garlic Fresh cloves recommended.
  • 2 cups Beef Broth Low-sodium options available.
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Worcestershire Sauce Vegan alternative also available.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 tablespoon Olive Oil Vegetable oil can be used.
For the Bowls
  • 3 cups Cooked Rice White, brown, or cauliflower.
  • 2 cans Black Beans Rinsed to reduce sodium.
  • 1 cup Corn Kernels Can be fresh, canned, or frozen.
  • 1 each Red Bell Pepper Any bell pepper color can be used.
  • 1 each Avocado Slice before serving.
  • 1/4 cup Fresh Cilantro Omit if not preferred.
  • 2 each Lime Wedges For serving.

Equipment

  • Crockpot
  • Skillet

Method
 

Preparation Steps
  1. Generously season the beef chuck roast with salt and pepper, then sear in a skillet with olive oil for about 3–4 minutes per side.
  2. Transfer the seared beef to the crockpot, adding chopped onion, minced garlic, chipotle peppers, and pineapple.
  3. In a separate bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, cumin, and smoked paprika, then pour over the beef.
  4. Cover and cook on low for 8–10 hours or high for 4–6 hours until fork-tender.
  5. Shred the beef, then return to the crockpot and stir for 10–15 minutes.
  6. Prepare bowls with rice, warmed black beans, corn, bell pepper, avocado, and cilantro, and squeeze lime over.
  7. Serve bowls warm for a delightful family meal.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This dish is perfect for meal prep; store leftovers in the fridge for up to 4 days.

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