This recipe for Crockpot Chipotle Pineapple Pot Roast Bowls is one of our family’s favorite slow cooker recipes for a reason. The tender shredded beef, cooked in a sweet and spicy pineapple sauce, creates a wonderfully comforting and flavorful meal that practically makes itself.
This dish takes me right back to Sundays with my dad, James. The whole house would fill with the savory promise of his famous pot roast. This sweet and spicy pineapple version was his special twist, simple ingredients transformed into pure love.
Why This Recipe is So Dear to Me
- Effortless Flavor: This is a true set-it-and-forget-it meal that delivers complex, layered flavors with minimal effort.
- Perfectly Tender: Cooking low and slow guarantees fork-tender shredded beef every time.
- Sweet and Spicy: The chipotle peppers, adobo sauce, and sweet pineapple create an unforgettable sweet and spicy combination.
- Versatile Meal: Excellent for dinner bowls, but the beef is also perfect for tacos, salads, or sandwiches.
- Crowd-Pleaser: A hearty and satisfying dish that’s perfect for family dinners or casual gatherings.
Gathering Your Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 cup pineapple chunks (plus extra for garnish)
- 2 chipotle peppers in adobo, chopped
- 1/4 cup adobo sauce
- 1 cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Finishing Touches:
- Cooked white rice
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Chipotle mayo (optional)
The Tools I Can’t Do Without
- My Trusted Slow Cooker: A reliable slow cooker is my best friend for these kinds of recipes; it does all the work for you.
- A Sturdy Skillet: I always use a heavy skillet to get a perfect, flavorful sear on the meat before it goes into the crockpot.
Bringing It All to Life, Step by Step
Step 1: Building a Foundation of Flavor
Heat the olive oil in a skillet over medium-high heat. While it’s warming up, generously season your roast with salt and pepper. Sear it on all sides until a lovely brown crust forms. Don’t rush this part—it’s where the magic begins! Once browned, transfer the roast to your crockpot.
Step 2: Creating That Sweet & Spicy Magic
Add the sliced onion, minced garlic, pineapple chunks, chopped chipotles, adobo sauce, beef broth, soy sauce, brown sugar, and cumin directly into the crockpot around the beef. Give it a gentle stir to get everything acquainted.
Step 3: Letting Patience Work Its Wonders
Cover the crockpot and let the magic happen. Cook on LOW for 8–9 hours or on HIGH for 4–5 hours. You’ll know it’s ready when the beef is so tender you can easily poke it with a fork. The aroma alone will tell you something wonderful is happening!
Step 4: The Moment It All Falls Apart (in the Best Way)
This is the satisfying part. Use two forks to shred the beef directly in the crockpot. The meat should fall apart beautifully. Stir the shredded beef into that incredible sauce, letting it soak up all the sweet and spicy goodness.
Step 5: Assembling Your Perfect Bowl of Comfort
Time to build your delicious bowl! Start with a bed of fluffy rice, then spoon a generous amount of the chipotle pineapple beef over the top. Garnish with extra fresh pineapple, a sprinkle of cilantro, a few jalapeño slices for extra heat, and a big squeeze of fresh lime juice. A drizzle of chipotle mayo is a wonderful finishing touch if you have it.
A Note From My Kitchen on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. The values are calculated for the base recipe and do not include optional serving suggestions or toppings.
If You’re Craving a Lighter Twist
- A Touch Less Sweetness: You can easily swap the brown sugar for a tablespoon of maple syrup or honey, or omit it altogether if your pineapple is very sweet.
- A Leaner Choice: While beef chuck roast is ideal for shredding, a leaner cut like bottom round roast can also be used. Just be sure to cook it low and slow to ensure it becomes tender.
- Greens and Grains: Serve the shredded beef over a bed of quinoa, brown rice, or even cauliflower rice for a lighter, more nutrient-dense meal.
Other Ways We Love to Enjoy This
- Turn It Into Taco Night: Forget the bowl! Serve this juicy shredded beef in warm corn or flour tortillas with your favorite taco toppings like cotija cheese, pickled red onions, and avocado.
- Create Cozy Stuffed Sweet Potatoes: For a comforting and hearty twist, spoon the beef mixture over a split, baked sweet potato. The flavors complement each other beautifully.
- Make It a Hearty Salad: Let the beef cool slightly and serve it over a bed of crisp romaine lettuce with black beans, corn, and a zesty lime vinaigrette for a satisfying salad.
A Few Family Secrets for Success
- Never, Ever Skip the Sear: Searing the roast before slow cooking is crucial for developing deep, rich flavor. It only takes a few extra minutes and makes a world of difference.
- Good Things Come to Those Who Wait: If your beef isn’t shredding easily, it likely just needs more time. Be patient and let the slow cooker work its magic until the meat is truly fork-tender.
- A Fresh Farewell: The fresh garnishes at the end, especially the squeeze of lime and fresh cilantro, are essential. They brighten up the rich flavors of the beef and complete the dish.
For Savoring and Saving
This is one of those pot roast recipes that tastes even better the next day! Store any leftover shredded beef in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply thaw it in the fridge overnight and gently warm it on the stovetop or in the microwave.
From My Kitchen to Yours
This dish is more than just a meal; it’s a feeling of comfort and home, a memory of my dad’s Sunday suppers. I hope that when you make this in your own kitchen, it fills your home with the same warmth and joy. Take the time to savor it, and maybe create a few precious memories of your own.
A Few Things You Might Be Wondering
What if I can’t find the exact cut of beef?
That’s perfectly fine. While beef chuck roast is my favorite for its marbling and flavor, beef brisket or a bottom round roast would also work well. The key is to stick to the low and slow cooking method to ensure any cut you choose becomes tender enough to shred.
How spicy is this dish, really?
It has a noticeable but balanced heat. The spiciness comes from the chipotle peppers and adobo sauce. If you prefer a milder dish, you can use just one chipotle pepper or only use the adobo sauce without the chopped peppers. For more heat, add an extra pepper!
Can I make this for a busy weeknight?
Yes, this is one of my go-to slow cooker recipes for meal prep. You can cook it completely, shred the beef, and store it in the refrigerator. It reheats beautifully, making it perfect for busy weeknight dinners.
Print
Crockpot Chipotle Pineapple Pot Roast Bowls
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Crockpot Chipotle Pineapple Pot Roast Bowl is sweet, spicy, and full of comfort. Tender shredded beef slow-cooked in a pineapple-chipotle sauce makes an effortless and flavorful family favorite.
Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 cup pineapple chunks (plus extra for garnish)
- 2 chipotle peppers in adobo, chopped
- 1/4 cup adobo sauce
- 1 cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Cooked white rice
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Chipotle mayo (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the roast with salt and pepper and sear on all sides until browned. Transfer to the crockpot.
- Add onion, garlic, pineapple chunks, chopped chipotles, adobo sauce, beef broth, soy sauce, brown sugar, and cumin to the crockpot. Stir gently.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Shred the beef directly in the crockpot using two forks. Stir to combine with the sauce.
- Serve over white rice and garnish with extra pineapple, cilantro, jalapeños, lime wedges, and chipotle mayo if desired.
Notes
For less heat, reduce chipotles or use only the adobo sauce. Store leftovers in the fridge for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 11g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
Keywords: pot roast, crockpot, chipotle, pineapple, shredded beef, slow cooker