Crockpot Chipotle Pineapple Pot Roast Bowls
Serves 6
30 mins prep
180 mins cook
210 mins total
Pot roast and pineapple over rice + avocado salsa + spicy, tangy, creamy bang bang sauce. YUM!
Bang Bang Sauce
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Oven
1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven.
2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.
3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.
4. Crank the heat on the oven up to 425° F. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.
5. To make the bang bang sauce, combine all ingredients in a bowl.
6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!
Crockpot
1. Arrange the roast in the bottom of the crockpot bowl.
2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.
4. Shred the meat in the sauce using two forks.
5. To make the bang bang sauce, combine all ingredients in a bowl.
6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!
