Crockpot Chipotle Pineapple Pot Roast Bowls

Welcome to a culinary adventure that promises to transform your dinner routine with an explosion of flavors. Today, we’re diving into a recipe that melds the smoky depth of chipotle with the tropical sweetness of pineapple, all wrapped up in a comforting pot roast. Whether you prefer your meals cooked slowly in a crockpot or swiftly in an oven, this dish has you covered. Let’s get into the Crockpot Chipotle Pineapple Pot Roast Bowls recipe.

Ingredients You’ll Need

• For the Pot Roast:
  • 1 (4 pound) chuck roast, halved
  • ¼ cup extra virgin olive oil
  • ¼ cup tomato paste
  • ¼ cup tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped pickled ginger
  • 2 chipotle chiles in adobo
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon fresh thyme
  • Salt and black pepper to taste
  • 3 cups fresh pineapple chunks
  • 1 avocado, diced
  • 1 jalapeño, sliced
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
• For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • ⅓ cup sweet Thai chili sauce
  • 2 tablespoons tamari or soy sauce
  • 1 small clove garlic, grated
  • 2 teaspoons lime zest
  • 1 tablespoon chopped pickled ginger

Directions

Oven Method:

1. Preheat and Prepare: Start by heating your oven to 325°F. Place the chuck roast in a Dutch oven.
2. Blend and Bake: Combine the olive oil, tomato paste, tamari, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper in a blender. Pour this mixture over the roast along with 1 1/2 cups of pineapple chunks and 1 cup of water. Cover and let it roast for 2 1/2 to 3 hours.
3. Salsa Time: While the roast cooks, prepare a fresh salsa by mixing the remaining pineapple with avocado, jalapeño, cilantro, and lime juice.
4. Final Roast: Increase the oven temperature to 425°F, uncover the roast, and let it cook for an additional 10 minutes to crisp up the edges.
5. Shred and Serve: Shred the cooked meat and stir in the freshly prepared bang bang sauce.

Crockpot Method:

1. Setup: Place the halved chuck roast in the crockpot.
2. Combine and Cook: Pour the blended sauce over the roast along with 1 1/2 cups pineapple chunks. Add water, cover, and cook on LOW for 5 hours or HIGH for 3 hours.
3. Salsa and Shred: Prepare the salsa as mentioned in the oven method. Once the roast is tender, shred it directly in the crockpot.
4. Bang Bang Sauce: Mix the sauce ingredients as outlined earlier.

Cooking and Prep Time

• Prep Time: 30 minutes
• Cooking Time: Approximately 3 hours (180 minutes)
• Total Time: 210 minutes
• Servings: 6

Conclusion

This recipe for Crockpot Chipotle Pineapple Pot Roast Bowls is perfect for anyone looking to spice up their meal prep with something unique yet satisfying. The balance of spicy, sweet, and tangy flavors makes this dish a standout. Whether it’s a weeknight dinner or a special occasion, these pot roast bowls are sure to impress. Enjoy your culinary journey with every tender, flavorful bite!