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Crockpot Chipotle Pineapple Pot Roast Bowl

Savor the delicious blend of tender pot roast with sweet pineapple and smoky chipotle in this easy, comforting crockpot recipe.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds pot roast
  • 1 can (20 oz) pineapple chunks in juice
  • 2-3 chipotle peppers in adobo sauce
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or quinoa for serving

Method
 

Preparation
  1. Begin by chopping the onion and mincing the garlic. Set aside.
  2. If desired, sear the pot roast in a skillet over medium-high heat until browned on both sides. This step enhances the flavor but is optional.
Cooking
  1. Place the pot roast in the crockpot. Add the chopped onion, minced garlic, pineapple chunks with juice, chipotle peppers, and beef broth. Season with salt and pepper to taste.
  2. Cover the crockpot and cook on low for 8 hours or high for 4-5 hours. The longer cooking time allows the roast to turn tender.
  3. Once cooked, remove the pot roast from the crockpot and shred it with two forks. Return the shredded meat to the crockpot and mix thoroughly with the sauce.
Serving
  1. Spoon the mixture over cooked rice or quinoa, and garnish with fresh cilantro. Enjoy!

Notes

Substitutions: You can swap pork roast for a halal-friendly cut of beef or chicken if desired. Instead of chipotle peppers, use diced jalapeños for a milder heat. To avoid overcooking, check the tenderness of the pot roast 30 minutes before the recommended cook time is up. Make sure not to skip the seasoning step; it enhances the overall flavor of the dish! Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat as needed.