Crockpot Chipotle Pineapple Pot Roast Bowls 

This vibrant twist on comfort food brings together tender, slow-cooked chuck roast with sweet, juicy pineapple and zesty lime for a tropical flavor explosion. The meat is bathed in a smoky chipotle–ginger marinade, then shredded and piled over rice. Topped with fresh pineapple‑avocado salsa and drizzled with a tangy “bang bang” sauce, this dish offers a delicious balance of spicy, sweet, and creamy. Great for family dinners or meal prep, it delivers bold flavors with minimal effort—perfect for adding a gourmet touch to your weeknight routine. 

Ingredients

Pot Roast & Marinade
– 1 (4 lb) chuck roast, halved
– ¼ cup extra‑virgin olive oil
– ¼ cup tomato paste
– ¼ cup tamari or soy sauce
– 1 Tbsp apple cider vinegar
– 1 Tbsp honey
– 1 Tbsp chopped pickled ginger
– 1–3 chipotle chiles in adobo
– 1 Tbsp sweet or smoked paprika
– 1 Tbsp fresh thyme
– Salt and black pepper, to taste
– 3 cups fresh pineapple chunks

Pineapple‑Avocado Salsa
– 1 avocado, diced
– 1 jalapeño, sliced
– ½ cup fresh cilantro, chopped
– 1 Tbsp lime juice
– 1½ cups chopped pineapple

Bang Bang Sauce
– ½ cup mayonnaise
– ⅓ cup sweet Thai chili sauce
– 2 Tbsp tamari or soy sauce
– 1 small garlic clove, grated
– 2 tsp lime zest
– 1 Tbsp chopped pickled ginger

(Serves 6; 372 kcal per serving) 

Directions

Crockpot method:

1. Place roast halves in crockpot.
   
   

2. In a blender, combine olive oil, tomato paste, tamari, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until smooth. Pour over roast.
   
   

3. Nestle 1½ cups pineapple chunks around the meat and add 1 cup water.
   
   

4. Cook on LOW for 5 hrs or HIGH for 3 hrs.
   
   

5. While cooking, mix salsa ingredients in a bowl.
   
   

6. Once cooked, shred the roast in its juices and pineapple.
   
   

7. Whisk together bang bang sauce ingredients in a separate bowl.
   
   

8. Serve shredded roast and pineapple over rice. Top with avocado‑pineapple salsa and drizzle with bang bang sauce.
   
   

Oven alternative:

1. Preheat oven to 325 °F. Use a Dutch oven, arrange roast, and follow steps 2–4.
   
   

2. Cover and roast for 2½–3 hrs until tender; optionally uncover and roast at 425 °F for 10 min for caramelization.
   
   

3. Continue with steps 5–8.
   
   

Nutrients

Each serving (~1/6 of recipe) provides approximately:
– Calories: 372 kcal
– Protein: Rich (from beef)
– Carbohydrates: Moderate (rice + pineapple)
– Fat: Moderate (olive oil, mayo)
– Fiber: Present (avocado, pineapple, jalapeño, cilantro)