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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.Â
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’ll preface this review by saying I have been following this blog for years and many half baked harvest recipes are now staples in my household. For some reason, this recipe did not work for me. I used my instant pot on the slow cook setting (as I have done many times). I followed the recipe measurements and instructions exactly, but I did sear the beef prior to slow cooking (perhaps this is where I went wrong?). The dish was surprisingly tasteless considering everything that went into it and the beef was so tough after slow cooking on low for 7 hours. I don’t know where I went wrong here because it seems the majority of other cooks had a lot of success. We couldn’t eat it and luckily had some leftover pasta sauce in the freezer that we could eat instead.
Hey Victoria,
Thanks so much for trying this recipe and your feedback, I’m so sorry to hear it didn’t turn out for you! The searing shouldn’t have been an issue, I would think that would just add more flavor. I cannot speak to using the slow cooker setting on the instant pot, as I have never tried it. I know you said it’s worked for you before, but I’m just wondering if maybe that was the issue? Again, my apologies that this didn’t work for you! xx
This recipe is delicious! Love the combination of flavors. A new and fresh way to cook a chuck roast. Love the salsa pineapple, cilantro and avocado!
Hey Ann,
Happy Friday!! I am so glad to hear this recipe was a hit, thanks a lot for trying it and your comment:)
This recipe is absolutely delicious! So many flavors combined to perfections- I followed the recipe word for word and it turned out perfect. I will definitely be making this again!!
Thanks so much Elizabeth!! I love to hear that this recipe turned out nicely for you, thanks for making it! xT
So good! I love to cook but rarely follow recipes. When I saw this one and knew I had to make it! With just a few adjustments (pineapple juice for water and some extra red pepper) this was a hit. My husband said it was a 10/10! Will make it again for sure! Thank you for all you do.
Thanks so much:) So glad to hear that this dish was enjoyed, I appreciate you making it! xx
All of your recipes are wonderful but this one was over the top amazing. My family went crazy for it. So many flavors and they all blended so well.
2 changes I made: I used pork tenderloin instead of pot roast. And I browned the meat and the pineapple.
I will make this over and over again.
Hey Laura,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
This dish was a bit of a disappointment. The flavor was kinda blah and there was a serious lack of texture, everything was soft. I think adding some more pineapple juice or sweetness would help the flavor and maybe some cucumber or something to add texture.
Hi Rox,
Thanks for trying this dish and sharing your feedback, so very sorry to hear it was not enjoyed. xx
If I wanted to make this same recipe with chicken instead, how much chicken should I use?
Hey Kennedy,
I would use 6 chicken thighs or breasts. Please let me know if you give this recipe a try, I hope it turns out well for you! xT
This was a winner. We had leftovers that we made into tacos the next night. Would have been good as nachos as well.
Hey Valerie,
Awesome!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx
I don’t often take the time to comment but I have been really enjoying your recipes! I am a chef by trade, and eat very clean… this one was a winner(actually all that I have tried so far have been!) I got a really nice quality piece of meat from the butcher and the whole family loved it!!! Thank you, and who ever does your photography is brilliant!! (Wish there was a way to add a picture)😊
Hey Monique,
Thanks so much for your kind message and taking the time to comment, I’m so glad to hear that this recipe turned out well for you! I actually do all my photography, so thank you:) xT
The sauce was incredible- will definitely make all components again but with a different cut of meat. Respectfully, this choice of meat pairing was not a hit for our family. We all agreed it might be better suited to a pork butt. We used chuck roast and was too much of a pot roast flavor for us. Loved the salsa and bang bang sauce too. We will make it again with substitutions.
Hi Mel,
Thanks so much for trying this recipe and sharing your feedback. Sorry to hear you didn’t enjoy the pot roast flavor to this, that is how the recipe meant to be:) Let me know if there is anything else that I can help with! xT
So tasty! The pineapple avocado salsa is essential. Cooked this for 5 hours in my instant pot on the slow cook setting. The meat was still medium rare and my boyfriend said he wanted it that way, but next time I’ll cook it longer.
Hey Marissa,
Perfect!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx
This was delicious! I did increase the time in the crockpot to 8 hrs and the meat just fell apart-very easy to shred. Prepping the sauce the night before saved alot of time in the morning. Looking to forward to making it again with a larger cut of meat!
Hey Dawn,
Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Xx
Making tonight! It’s been in crock pot all day! Improvised a few ingredients with what I had and so far so good. Can’t wait for final product! It smells amazing!
Hey Haley,
Thanks so much for trying this recipe, I hope it’s delish! Have a great Wednesday! xT
Do you have instructions for an Instant Pot version of this recipe?
Hi Stella,
So sorry, I don’t have those written out, but I would do at least 30 minutes on high pressure. I hope this helps! xT
My whole family LOVED this and that almost never happens! I made it exactly as instructed, using sweet paprika, and then just left the cilantro out of the salsa since my family doesn’t like it. I will definitely make this one again!
Hey Heather,
Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! Xx