Crockpot Chipotle Pineapple Pot Roast Bowls

Crockpot Chipotle Pineapple Pot Roast served in a bowl

Crockpot Chipotle Pineapple Pot Roast Bowls

A delicious one-bowl meal of savory, spicy, and sweet flavors with tender pot roast cooked in a slow cooker, perfect for busy days.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2-3 lbs beef pot roast Look for a well-marbled cut such as chuck or brisket.
1 cup pineapple chunks
2-3 pieces chipotle peppers in adobo sauce Adjust the number based on spice preference.
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth Can substitute with vegetable or chicken broth.
1 cup rice Cook according to package instructions.
1 can black beans, drained and rinsed
1 cup corn
2 avocados, sliced
1 piece lime, cut into wedges For serving.
Salt and pepper To taste.

Method

Preparation

In a slow cooker, combine the beef pot roast, pineapple, chipotle peppers, onion, garlic, and beef broth.
Season with salt and pepper to taste.

Cooking

Cover and cook on low for 6-8 hours or until the beef is tender.
About 30 minutes before serving, cook rice according to package instructions.
Once the beef is cooked, shred it with two forks.

Serving

Serve the shredded beef over rice, topped with black beans, corn, avocado, and a squeeze of fresh lime juice.

Notes

Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze the shredded beef and toppings separately for up to 3 months. Thaw in the fridge overnight before reheating for better taste.