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Crockpot Chipotle Pineapple Pot Roast Bowls. We just love this recipe! Beef pot roast seasoned with spicy chipotle chilies, tamari, ginger, and honey. Then braised with chunks of pineapple for a tropical island flare. Shred the beef and toss with the sauce and pineapple. Serve the shredded meat and pineapple over bowls of rice along with fresh avocado salsa and spicy, tangy, creamy restaurant-style bang bang sauce. It never disappoints.
And I’m back with yet another pot roast recipe that can be made year-round. It’s funny I used to say I would never share a pot roast recipe. But over the last year I’ve come to love this affordable, yet delicious cut of meat.
As long as you cook the pot roast low and slow, it almost always turns out delicious.
We love pot roast in all its different forms. Served as tacos, bowl style – as we have here with lots of rice, toppings, and sauces, and of course, classic pot roast is pretty yummy too!
I’ve shared a handful of recipes using this cut of meat, but I think this is my favorite recipe yet. These flavors are just so good. Spicy, but balanced out with some sweetness thanks to fresh chunks of pineapple, and that tangy, creamy bang bang sauce. All together, it’s a bowl of deliciousness.
These are the details
Step 1: the beef
Use a nice cut of beef chuck roast, then cut it in half to help evenly cook the meat. Arrange the meat in a Dutch oven or use the crockpot.
While I love using the crockpot, I decided to slow-braise the roast this time around. But again, this recipe is great either way.
Step 2: the chipotle sauce
This is a mix of extra virgin olive oil, tomato paste, tamari (or soy sauce), apple cider vinegar, honey, ginger, chipotle, and fresh thyme. To streamline the process of making the marinade, I whipped everything together in a blender, so it was ready in seconds.
Pour the sauce over the roast, then snuggle the pineapple chunks around the roast.
Add a cup of water, then slowly braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat slowly cooks, the braising liquid turns into a yummy red sauce.
Step 3: the pineapple avocado salsa
Just before the roast is finished cooking. Mix the pineapple with a chopped avocado, fresh jalapeños, cilantro, and lime juce.
This quick salsa adds a nice fresh touch to our bowls. It’s not needed, but it’s delicious, so I wouldn’t skip it!
Step 4: shred the meat
You can shred the pot roast meat right in the same pot, then toss it with the remaining sauce and pineapple chunks.
If there is excess grease, I recommend draining most of that away before tossing the meat with the sauce.
Step 5: make the bang bang sauce
Mix mayo in a bowl with Thai chili sauce, tamari, garlic, and lime zest. You can also add a pinch of salt and pepper or even more chili flakes!
This is one of my favorite sauces. The sweet Thai chile sauce is the secret to the deliciousness!
Step 6: assemble
Serve the shredded beef, pineapple, and sauce over bowls of basmati rice. If you’re feeling fancy, maybe even make some cilantro lime rice. That would be delicious.
Then add the fresh pineapple avocado salsa. Top each bowl with generous spoonfuls of the creamy bang bang sauce. I usually add a squish of fresh lime too!
Once together, this becomes one totally delicious bowl of food! Promise it’s a good one!
Looking for more recipes? Here are a few to try:
Crockpot Chipotle Pot Roast Tacos
Spicy Chipotle Honey Salmon Bowls
Chipotle Pineapple Bang Bang Chicken Skewers
Coconut Chicken Fingers with Bang Bang Sauce
Baked Crunchy Hot Honey Chicken
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Sheet Pan Buffalo Chicken Pizza
Buffalo Cauliflower with Spicy Tahini Ranch
Lastly, if you make these Crockpot Chipotle Pineapple Pot Roast Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Chipotle Pineapple Pot Roast Bowls
Servings: 6
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (4 pound) chuck roast, halved
- 1/4 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup tamari/soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 1-3 chipotle chiles in adobo
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- salt and black pepper
- 3 cups fresh pineapple chunks
- 1 avocado, diced
- 1 jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Bang Bang Sauce
- 1/2 cup mayo
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons tamari/soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
Instructions
Oven
- 1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. 2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice. 4. Crank the heat on the oven up to 425° F. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.5. To make the bang bang sauce, combine all ingredients in a bowl.6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!
Crockpot
- 1. Arrange the roast in the bottom of the crockpot bowl.2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice. 4. Shred the meat in the sauce using two forks.5. To make the bang bang sauce, combine all ingredients in a bowl.6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!
I made this in the crock pot last night and it was a huge hit! The flavors melded together perfectly and the salsa was so good! The bang bang sauce was the perfect addition. Thanks for another delicious dinner recipe!
Thanks so much, Emily! Love to hear that this recipe was enjoyed, I appreciate you making it! xT
Could I make this with beef sirloin tip steak? Would I have to change the cook time?
Hey Alyssa,
I think a chuck roast would work best for you! Let me know if you give this recipe a try, I hope you love it! xT
How would I make this in an instant pot?
Hey Nina,
I would do at least 60 minutes on high pressure! Let me know if you give this recipe a try! xT
I absolutely hate mayo! Can I sub anything else for the sauce? Yogurt maybe? Also, where do I find pickled ginger in the store?! I love it and would love to get some.
Hi Kimberly,
Yes, greek yogurt would work nicely for you in place of the mayo. I typically find the pickled ginger in the aisle with pickles and olives. I hope this help! xx
I’m sure this could be made with a pork loin, right? How would I adjust the cooking time?
Hi Brittan,
Sure, I don’t see why not! I would keep the cook time the same:) I hope you love this dish! xT
This recipe was a hit in my house! Everyone surprisingly loved it.
Hey Andreanne,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
Made with short ribs because they were on sale. It was so good!
Hey Emily,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
Did 5 hours on low and it wasn’t shreddable. It’s now 8pm and it’ll be 10pm before we can eat. The salsa and pineapple are delicious but the meat really doesn’t smell appealing.
Hi Erica,
Thanks for trying this recipe and sharing your feedback, so sorry to hear the meat wasn’t able to shred. Let me know if it turned out okay, next time I would cook on high in your slow cooker. xx
swimming in oil/fat- also required a lot more time in the crock pot to become shreddable.
Hi Erin,
So sorry to hear this recipe was oily for you and took longer than expected. Please let me know if I can help in any other way! xx
In all transparency, I was a little nervous thinking all the flavors of this dish would somewhat clash… I’m so happy to admit I was 1,000% wrong! The explosion of flavor is unlike anything I’ve ever made and had our family obsessing over it. So much so, we were brainstorming other ways we could eat the meat (didn’t realize how much would be leftover!). We had this as the recipe mentioned – over rice, then another night we had them as tacos, and even as breakfast tacos! Just scramble some eggs and throw in the roast half way thru the eggs cooking – top with the bang bang sauce and pineapple salsa. Another HBD recipe going in the dinner rounds! Thank you, Tiegan!!
Thanks so much Megan!! I’m so glad to hear that you enjoyed this recipe:) I appreciate your notes and giving this recipe a try! xT
Tangy, beefy, sweet, and delicious. Would be good as a taco too. Saving this recipe.
Love to hear this, Erin!! Thanks so much for making this dish and your comment! xT