Cooked - Juicy Crockpot Chipotle Pineapple Pot Roast Bowls To Savor

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Juicy Crockpot Chipotle Pineapple Pot Roast Bowls To Savor

4.0

3 pounds Beef Chuck Roast (Can substitute with brisket)

2 tablespoons Olive Oil (Vegetable oil can be used as an alternative)

4 tablespoons Tomato Paste (Use ketchup if necessary)

¼ cup Tamari/Soy Sauce (Opt for gluten-free tamari if needed)

¼ cup Honey (Maple syrup can be used for a vegan option)

¼ cup Apple Cider Vinegar (White vinegar can work as a substitute)

2 tablespoons Pickled Ginger (Adjust based on spice preference)

2 tablespoons Chipotle Chiles in Adobo (Adjust based on preference for spice level)

1 teaspoon Smoked/Sweet Paprika (Regular paprika is a suitable substitute)

1 teaspoon Fresh Thyme (Dried thyme can also be used)

2 cups Fresh Pineapple Chunks (Canned pineapple can be used if drained well)

1 cup Water (Beef broth can elevate the flavor)

1 cup Chopped Pineapple (Use canned if fresh isn't available)

1 large Avocado (Substitute with sour cream if desired)

1 medium Jalapeño (Adjust quantity based on heat preference)

¼ cup Fresh Cilantro (Omit if not a fan)

2 tablespoons Lime Juice (Lemon juice can be a good alternative)

½ cup Mayo (Use vegan mayo for plant-based version)

¼ cup Sweet Thai Chili Sauce (Honey or agave can be used if needed)

1 tablespoon Tamari/Soy Sauce

1 clove Garlic (Adjust according to taste preferences)

1 teaspoon Lime Zest (Can be skipped if unavailable)

Prepare the Sauce: In a food processor, combine olive oil, tomato paste, tamari, honey, apple cider vinegar, pickled ginger, chipotle chiles, smoked paprika, thyme, salt, and pepper. Blend until smooth for about 1-2 minutes.
Insert the Roast: Place the beef chuck roast in the slow cooker, pour the sauce over it, add fresh pineapple chunks and water to submerge the roast.
Set the Temperature: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the beef is fork-tender.
Make the Salsa: Mix chopped pineapple, diced avocado, minced jalapeño, chopped cilantro, and lime juice in a bowl and set aside.
Prepare the Bang Bang Sauce: Whisk together mayonnaise, sweet Thai chili sauce, tamari, minced garlic, and lime zest until well combined.
Shred the Beef: Remove the roast from the Crockpot, shred with two forks, and allow some cooking juices to cling to the meat.
Assemble the Bowls: Serve shredded beef over cooked rice topped with pineapple salsa and a drizzle of bang bang sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 29 weeks ago

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