And I’m back with yet another pot roast recipe that can be made year-round. It’s funny I used to say I would never share a pot roast recipe. But over the last year I’ve come to love this affordable, yet delicious cut of meat. As long as you cook the pot roast low and slow, it almost always turns out delicious. We love pot roast in all its different forms. Served as tacos, bowl style – as we have here with lots of rice, toppings, and sauces, and of course, classic pot roast is pretty yummy too! I’ve shared a handful of recipes using this cut of meat, but I think this is my favorite recipe yet. These flavors are just so good. Spicy, but balanced out with some sweetness thanks to fresh chunks of pineapple, and that tangy, creamy bang bang sauce. All together, it’s a bowl of deliciousness.
These are the details
Step 1: the beef Use a nice cut of beef chuck roast, then cut it in half to help evenly cook the meat. Arrange the meat in a Dutch oven or use the crockpot. While I love using the crockpot, I decided to slow-braise the roast this time around. But again, this recipe is great either way.
Step 2: the chipotle sauce This is a mix of extra virgin olive oil, tomato paste, tamari (or soy sauce), apple cider vinegar, honey, ginger, chipotle, and fresh thyme. To streamline the process of making the marinade, I whipped everything together in a blender, so it was ready in seconds. Pour the sauce over the roast, then snuggle the pineapple chunks around the roast. Add a cup of water, then slowly braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat slowly cooks, the braising liquid turns into a yummy red sauce.
Step 3: the pineapple avocado salsa Just before the roast is finished cooking. Mix the pineapple with a chopped avocado, fresh jalapeños, cilantro, and lime juce. This quick salsa adds a nice fresh touch to our bowls. It’s not needed, but it’s delicious, so I wouldn’t skip it! Step 4: shred the meat You can shred the pot roast meat right in the same pot, then toss it with the remaining sauce and pineapple chunks. If there is excess grease, I recommend draining most of that away before tossing the meat with the sauce.
Step 5: make the bang bang sauce Mix mayo in a bowl with Thai chili sauce, tamari, garlic, and lime zest. You can also add a pinch of salt and pepper or even more chili flakes! This is one of my favorite sauces. The sweet Thai chile sauce is the secret to the deliciousness!
Step 6: assemble Serve the shredded beef, pineapple, and sauce over bowls of basmati rice. If you’re feeling fancy, maybe even make some cilantro lime rice. That would be delicious. Then add the fresh pineapple avocado salsa. Top each bowl with generous spoonfuls of the creamy bang bang sauce. I usually add a squish of fresh lime too! Once together, this becomes one totally delicious bowl of food! Promise it’s a good one!
Looking for more recipes? Here are a few to try: Crockpot Chipotle Pot Roast Tacos Spicy Chipotle Honey Salmon Bowls Chipotle Pineapple Bang Bang Chicken Skewers Coconut Chicken Fingers with Bang Bang Sauce Baked Crunchy Hot Honey Chicken Sheet Pan Honey Garlic Chicken and Feta Potatoes Sheet Pan Buffalo Chicken Pizza Buffalo Cauliflower with Spicy Tahini Ranch Lastly, if you make these Crockpot Chipotle Pineapple Pot Roast Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
