Cooked - Crockpot Chipotle Pineapple Pot Roast Bowls

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Home Pricing Community My Recipes

Crockpot Chipotle Pineapple Pot Roast Bowls

6.0

1 (4 pound) chuck roast, halved

¼ cup extra virgin olive oil

¼ cup tomato paste

¼ 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

½ cup fresh cilantro, chopped

1 tablespoon lime juice

½ cup mayo

⅓ cup sweet Thai chili sauce

2 tablespoons tamari/soy sauce

1 small clove garlic, grated

2 teaspoons lime zest

1 tablespoon chopped pickled ginger

Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven.
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 ½ cups pineapple around the roast. Pour over 1 cup water. Cover and roast for 2 ½ to 3 hours or until very tender.
Meanwhile, make the salsa. Mix 1 ½ cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.
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.
To make the bang bang sauce, combine all ingredients in a bowl.
Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 20 weeks ago

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