Ingredients
Roast and Sauce
- 1 (4 pound) chuck roast, halved
- 1/4 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 1 to 3 chipotle chiles in adobo
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- 3 cups fresh pineapple chunks
- 1 cup water
Salsa
- 1 1/2 cups chopped fresh pineapple
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 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
Instructions
- Prepare the Roast and Sauce: Arrange the chuck roast at the bottom of your crockpot bowl. In a blender, combine olive oil, tomato paste, tamari or soy sauce, honey, apple cider vinegar, chopped pickled ginger, chipotle chiles in adobo, smoked paprika, thyme, salt, and black pepper. Blend until the chipotle chiles are finely chopped and the mixture is smooth. Pour the sauce over the roast, turning to coat it evenly. Nestle 1 1/2 cups of pineapple chunks around the roast, then pour 1 cup of water over everything.
- Cook the Roast: Cover and cook the roast on LOW for 5 hours or on HIGH for 3 hours, until the meat is very tender and shreds easily.
- Prepare the Pineapple Salsa: While the roast cooks, combine 1 1/2 cups chopped pineapple, diced avocado, sliced jalapeño, chopped cilantro, and lime juice in a bowl. Mix gently and refrigerate to let flavors meld.
- Shred the Meat: Once the roast is tender, shred it directly in the crockpot using two forks, mixing the meat into the sauce.
- Make the Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, sweet Thai chili sauce, tamari or soy sauce, grated garlic, lime zest, and chopped pickled ginger until smooth and well combined.
- Assemble the Bowls and Serve: Serve the shredded roast and pineapple sauce over bowls of rice. Top with the fresh pineapple salsa and drizzle with bang bang sauce. Enjoy your vibrant, flavorful crockpot chipotle pineapple pot roast bowls!
Notes
- You can also cook this recipe in the oven using a Dutch oven at 325°F for 2 1/2 to 3 hours covered, then uncover and roast at 425°F for 10 minutes to caramelize the top before shredding.
- Adjust the number of chipotle chiles to control spiciness.
- Serve with steamed white, brown rice, or cauliflower rice for a low-carb option.
- Leftovers store well in the refrigerator for up to 4 days and reheat beautifully.
- Pickled ginger adds a unique tangy element, but you can omit if unavailable.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American Fusion
