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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.
Watch the How-To Reel
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!
This post was originally published on March 6, 2024
What are some modifications I can make to this to make it not as spicy?
Hey Nada,
Just use 1 chipotle chile pepper in adobo:) Let me know if you give this recipe a try, I hope you love it! xT
Enjoyed this for dinner last night. I use a pork butt instead of the chuck using the crockpot method. The bang bang sauce is my new obsession and an absolute must for the dish!
Thanks so much Emily!! I am thrilled to hear that this recipe turned out well for you, thanks for giving it a try! xT
I cannot wait to make this! I haven’t been able to find the peppers in adobe sauce? is there a good sub?
Hey Jessica,
They are usually in a can in the Mexican food aisle at the grocery store. You could always just use some chipotle powder in place of the canned peppers. I hope this helps! xT
Made this for my Community Group at church and we all loved it. The bang bang sauce adds that special zing! I think it is a pretty labor intensive meal so next time I will make the salsa and the sauce ahead of time. I did the meat in the oven but it didn’t shred as easy as I would have liked. The flavor was worth the work, but it was work.
Thanks so much Jackie! I appreciate you making this recipe and your comment! Have a great Sunday! xT
The flavors on this are so good if you make it as written. Very bit. My family gobbled it up! The cut of meat I might change the next time. Roast was a little tough after slow cooking 5 hrs. Could be my slow cooker too though.
Hi Danielle,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! You could increase the slow cook time of the roast for a more tender meat. Happy Sunday! xT
It looks like the roast is cut in way more pieces than just half. Any further carving suggestions?
Hi there,
You could also cut the roast into large cubes. Let me know if you give this recipe a try, I hope you love it! xT
My husband and I loved this. That ginger flavor is insane! Will for sure be added to our recipe rotation.
Hey Vanessa,
Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! Happy Saturday! Xx
Pot roast and pineapple,,, yes please! Made this tonight and everything about this dish just works beautifully together. Hubby gave it an A+. Thanks, Tieghan for another winner!
Hi Karen,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT
Hi
Can I do this recipe with a
pork picnic shoulder piece ?
Thanks
Alexandra
Hi Alexanda,
Totally, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try! xT
Does the taste improve if we sear the meat? Curious if you’ve tested this!
Hey Maria,
Sure, you could totally sear the meat, that will be great! I hope you love this recipe:) xx
Can this be done in instant pot and if so what’s the timing? Thank you!
Hi Cherry,
Sure, I would do 30 minutes on high pressure. I hope you love this recipe! xT
My family loved this recipe!
Thanks so much Larissa!!
Hi Teighan. GETTING READY TO PREP THIS FOR TOMORROW. Would canned pineapple be okay as I do not have fresh.
Hey Karen,
Of course, canned pineapple would be just fine for you to use! I hope you love this recipe! xT
Do you think I could use beef shanks ?
Hey Barbara,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
This may be the first time I’ve ever seen the word snuggle used in a recipe and I love it!!!
Hi Madison,
Thanks so much for trying this dish and your feedback, so glad to hear that it turned out well for you! Xx
Could you use a brisket instead of a chuck roast?
Hi Deborah,
Yes, that would also work well for you here! Let me know if you give this recipe a try, I hope you love it! xT