1. Can I make this pot roast without a crockpot or Dutch oven?

Yes, you can use any oven-safe baking dish with a lid. If you don’t have a lid, cover the dish tightly with foil to trap the moisture during baking.

2. How spicy is this recipe, and how can I reduce the heat?

It has a moderate heat level from the chipotle peppers. To make it milder, use fewer peppers or remove the seeds before blending. You can also add extra pineapple to balance the spice.

3. Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well—just make sure to drain the juice to avoid making the sauce too watery. Fresh pineapple adds better texture and flavor if available.

4. What’s the best cut of meat if I don’t have chuck roast?

Boneless short ribs or brisket are good alternatives. For a leaner option, use beef round roast, though it may be less tender without a longer cook time.

Chipotle Pineapple Pot Roast Bowls

Name: Chipotle Pineapple Pot Roast Bowls
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Fusion (Tex-Mex with tropical twist)
Ingredients: 2.5–3 lbs beef chuck roast, cut in half; 2 tbsp olive oil; 2 tbsp tomato paste; 1/4 cup tamari or soy sauce; 2 tbsp apple cider vinegar; 2 tbsp honey; 1 tbsp fresh grated ginger; 2–3 chipotle peppers in adobo sauce; 1 tsp smoked paprika; 1 tsp fresh thyme leaves; Salt and pepper, to taste; 1.5 cups fresh pineapple chunks (plus extra for salsa); 1 cup water; 1 avocado, diced; 1 jalapeño, minced (optional); 1/4 cup chopped fresh cilantro; Juice of 1 lime; 1/2 cup mayonnaise; 2 tbsp Thai sweet chili sauce; 1 tsp tamari; 1 garlic clove, minced; 1 tsp lime zest; Cooked basmati or cilantro-lime rice, for serving

Description

A flavorful and beginner-friendly chipotle pineapple pot roast bowl made with slow-cooked beef, sweet pineapple, and a creamy bang bang sauce, perfect for quick and healthy meals.

Ingredients

Scale

2.5–3 lbs beef chuck roast, cut in half
2 tbsp olive oil
2 tbsp tomato paste
1/4 cup tamari or soy sauce
2 tbsp apple cider vinegar
2 tbsp honey
1 tbsp fresh grated ginger
2–3 chipotle peppers in adobo sauce
1 tsp smoked paprika
1 tsp fresh thyme leaves
Salt and pepper, to taste
1.5 cups fresh pineapple chunks (plus extra for salsa)
1 cup water
1 avocado, diced
1 jalapeño, minced (optional)
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 cup mayonnaise
2 tbsp Thai sweet chili sauce
1 tsp tamari
1 garlic clove, minced
1 tsp lime zest
Cooked basmati or cilantro-lime rice, for serving

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Instructions

Preheat oven to 325°F or prepare your crockpot. Cut chuck roast in half and place in a Dutch oven or crockpot.
In a blender, combine olive oil, tomato paste, tamari, vinegar, honey, ginger, chipotle peppers, paprika, thyme, salt, and pepper. Blend until smooth and pour over the beef.
Add pineapple chunks around the meat and pour in 1 cup of water. Cover and cook in the oven for 2.5–3 hours or in a crockpot on LOW for 5 hours or HIGH for 3 hours.
While the roast cooks, make the salsa by mixing pineapple, avocado, jalapeño, cilantro, and lime juice in a bowl. Set aside.
Once the meat is tender, shred it with two forks in the pot and discard any excess fat. Toss shredded beef with the sauce and cooked pineapple.
Make bang bang sauce by mixing mayonnaise, sweet chili sauce, tamari, garlic, and lime zest in a bowl until smooth.
Serve shredded beef over rice, top with pineapple avocado salsa and drizzle with bang bang sauce. Add a squeeze of lime if desired.

Notes

Reduce chipotle quantity for a milder flavor.
Fresh pineapple gives better texture than canned.
Use boneless short ribs or brisket if chuck roast is unavailable.
Leftovers can be stored for 4 days or frozen up to 2 months.
Prepare the salsa fresh; do not freeze it.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Slow Cooked (Oven or Crockpot)
Cuisine: Fusion (Tex-Mex with tropical twist)

Nutrition

Serving Size: 1 bowl
Calories: 372
Sugar: 14g
Sodium: 870mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg