When life gets busy but you still want a comforting, homemade dinner, the crockpot is a true lifesaver. This Chipotle Pineapple Pot Roast is everything you want in a cozy meal—sweet, smoky, spicy, and savory all in one bite. Slow-cooked until fork-tender, the beef pairs beautifully with juicy pineapple, smoky chipotle peppers, and a zesty salsa topping. Served over rice and finished with a drizzle of creamy bang bang sauce, these bowls are bursting with flavor.
Whether you use your slow cooker or oven, this recipe is versatile, meal-prep friendly, and guaranteed to become a family favorite.
Ingredients
For the Pot Roast
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- ¼ cup tomato paste
- ¼ cup tamari or soy sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp chopped pickled ginger
- 1–3 chipotle chiles in adobo (adjust spice to taste)
- 1 tbsp smoked or sweet paprika
- 1 tbsp fresh thyme
- Salt & black pepper, to taste
- 3 cups fresh pineapple chunks
- 1 cup water
Pineapple Salsa
- 1 ½ cups chopped pineapple
- 1 avocado, diced
- 1 jalapeño, sliced
- ½ cup fresh cilantro, chopped
- 1 tbsp lime juice
Bang Bang Sauce
- ½ cup mayo
- ⅓ cup sweet Thai chili sauce
- 2 tbsp tamari or soy sauce
- 1 small garlic clove, grated
- 2 tsp lime zest
- 1 tbsp chopped pickled ginger
For Serving
- 4 cups cooked rice (white, brown, or cauliflower rice)
- Optional: extra lime wedges, cilantro, or sliced jalapeños
Instructions
Oven Method
- Preheat oven to 325°F. Place the chuck roast in a large Dutch oven.
- Blend sauce: In a blender, combine olive oil, tomato paste, tamari/soy sauce, honey, vinegar, ginger, chipotle, paprika, thyme, salt, and pepper. Blend until smooth.
- Assemble roast: Pour the sauce over the roast, coating well. Add 1 ½ cups pineapple chunks around the beef. Pour in 1 cup water.
- Roast low & slow: Cover and bake 2 ½–3 hours, until the beef is tender.
- Make salsa: While the roast cooks, stir together pineapple, avocado, jalapeño, cilantro, and lime juice.
- Caramelize: Increase oven to 425°F. Uncover roast and bake 10 more minutes until the top caramelizes. Shred meat with two forks.
- Make bang bang sauce: Whisk all ingredients together in a small bowl.
- Assemble bowls: Serve shredded beef over rice, top with pineapple salsa, and drizzle with bang bang sauce.
Crockpot Method
- Place roast in the slow cooker.
- Blend sauce: Blend olive oil, tomato paste, tamari/soy sauce, honey, vinegar, ginger, chipotle, paprika, thyme, salt, and pepper. Pour over roast.
- Add pineapple & water: Nestle 1 ½ cups pineapple chunks around beef and pour in 1 cup water.
- Cook low & slow: Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until tender.
- Make salsa & sauce: While the beef cooks, prepare pineapple salsa and bang bang sauce.
- Shred beef in the crockpot juices and stir well.
- Assemble bowls with rice, shredded beef, salsa, and bang bang sauce.
Tips for Success
- Control the heat: Start with 1 chipotle pepper if you prefer mild spice; add more for smoky heat.
- Meal prep friendly: Store shredded beef, salsa, and rice separately in the fridge for 3–4 days.
- Mix it up: Instead of bowls, use the shredded beef for tacos, burritos, or enchiladas.
- Topping upgrades: Try sour cream, shredded cheese, or pickled onions for extra flavor.
Why You’ll Love This Recipe
✔️ Sweet, smoky, and spicy flavors in one dish
✔️ Simple crockpot or oven prep
✔️ Customizable with toppings + serving options
✔️ Perfect for meal prep or family dinners
This Crockpot Chipotle Pineapple Pot Roast takes comfort food to the next level. Every bite is tender, juicy, and packed with bold flavors. Serve it up in bowls, tacos, or burritos—and don’t forget that bang bang sauce drizzle!