Next Post
Easy One Pot Broccoli Cheese Pesto Pasta.
This post may contain affiliate links, please see our privacy policy for details.
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
We had this last night for dinner. It was very good. The recipe was easy to follow and put together. I used a grass fed organic beef roast, I had a had time shredding it and ended up slicing it thinly. My avocado wasn’t ripe, so we skipped the salsa as well and used cilantro lime rice. I will make this again. Thanks for a fun winter dinner recipe!!
Hey Laurie,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
Yea, this was so delicious. I never liked pot roast as a kid, but this is a really cool modern recipe I could make over and over. Served on rice with a side of broccoli slaw and naan. Trying to think about what else I can use this marinade/roasting liquid for. Thanks for another hit, Tieghan!
Hey Elizabeth,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
This is definitely a keeper recipe – very unique combination of flavors that surprizingly works very well together.
I used tahini instead of mayonnaise for a non-mayo bang bang sauce and it works.
Another great recipe.
Hey Sharon,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
Loved this recipe. My wife was initially reluctant about the pineapple, but there were no complaints once she tried it. Definitely will be making this one again and again in the future. Thanks!
Hey Mike,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Are we draining the pineapple that goes in the Dutch oven?
Hi Paul,
Yes, you can go ahead and strain the pineapple.
I hope you love this recipe, please let me know if you have any other questions!
Holy cow. My 12 year old actually appeared to inhale this meal. I definitely could have inhaled it, however, I know food this good should be enjoyed to the fullest extent and I did just that. What an incredible recipe! Officially, after just one time cooking it, this is my favorite meal.
Hey Megan,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
Delicious! This is the best pot roast I’ve ever had.
Hey Karen,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Man oh man!! I like about 99% of the HBH recipes I make (which is about 3 a week) but this one HAS TO BE our favorite!! It was like a Caribbean fiesta in your mouth! Every bite got better and better and even though you were full- had to keep on shoveling! 10/10 can’t say enough about this one. Would make for a perfect Sunday Football meal as you can prep everything in the morning, pop it in the oven 3 hrs before and make a fresh pot of rice. Absolutely a hit!
Thank you so much, Heidi:) I am so glad to hear this recipe was a hit! I appreciate you making it and so many others!
Incredibleeee!!! I substituted the water for beef broth. My husband and I absolutely loved it, can’t wait to make it again!
Hey Marissa,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
So flavorful and delicious! I was short on time so I used my IP and pressured the beef on high for 1 hour and 10 minutes. It turned out super tender. Such an interesting blend of flavors that melds so well together. My family scarfed it down! Every recipe of yours I’ve tried has been excellent 😋 Thank you Tieghan!
Hey Heather,
Happy Monday! I appreciate you making this recipe and your comment, so glad it turned out well! xx
I browned 3 chicken breasts in a Dutch oven, made the sauce as directed, omitted the water, and found the chicken to be perfectly saucy and flavorful after cooking for 75 min. We ate it on tacos for a quick meal, but I’m excited to make this again with the salsa and sauce. I would have never dreamed up all these flavors. My husband, who typically doesn’t like pineapple with meat, loved it. Thanks for the inspiration!
Thank you so much, Christine! So glad to hear this dish was a winner, I appreciate you making it! xx
Delicious. My family loved it! I made a double batch and my family ate most of it. We like more spice, so added more to the bang bang sauce. A pile of warm corn tortillas and a pot of Spanish rice. Will absolutely make again. Thank you for a new idea.
Hi Julie,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
This recipe is one of my favorites from you and reheats beautifully! One adjustment I made was slicing the jalapeños and adding those into the pot for the final 10 minutes of cooking to take away some of the heat. Also, added fresh cucumbers to my bowl.
Hi Maxwell,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT