Description
Chipotle Pineapple Pot Roast Bowls are a deliciously comforting dish that combines the savory richness of tender beef with the sweet zing of pineapple and the smoky kick of chipotle peppers. Perfect for family dinners or festive occasions, this easy-to-make recipe promises to impress your guests and satisfy your cravings. Serve it over rice or quinoa, topped with fresh cilantro and a dollop of sour cream for an unforgettable meal.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 cup pineapple chunks (fresh or canned)
- 2–4 chipotle peppers in adobo sauce (to taste)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
Instructions
- Gather and prepare all ingredients by chopping onions and mincing garlic.
- Sear the chuck roast in a hot cast-iron skillet until browned on both sides (about 3 minutes each).
- Remove the roast and sauté onions and garlic in the drippings until soft.
- Return the roast to the pot; add pineapple, chipotle peppers, and beef broth until covered.
- Cover and cook on low for about 4 hours or use a slow cooker on low for 6 hours.
- Once cooked, shred the beef in the pot, mixing it with juices before serving over rice or quinoa.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 455
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 130mg
Keywords: - For added flavor, marinate the roast overnight in spices and pineapple juice.- Leftovers can be transformed into burritos or salads.