Description
A delightful dish that combines sweet and spicy flavors with tender pot roast infused with pineapple and chipotle.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 1 can (7 ounces) chipotle peppers in adobo sauce
- 1 cup fresh pineapple chunks
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups beef broth
- 1/4 cup brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for searing the meat)
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic. Drain the pineapple chunks, keeping the juice for later.
- Season the Roast: Rub the beef chuck roast with salt, black pepper, ground cumin, and smoked paprika.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat and sear the seasoned beef roast on all sides until browned.
- Combine in the Crockpot: Place the seared roast in the crockpot, add onion, garlic, pineapple chunks, and chipotle peppers, then pour beef broth and sprinkle brown sugar on top.
- Cook Low and Slow: Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.
- Shred the Meat: Remove the roast, shred it with forks, and return it to the crockpot to combine with the sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stove.
- For freezing, place in a freezer-safe container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low or 4-6 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crockpot, Pineapple, Chipotle, Pot Roast, Bowl, Recipe