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Description
A flavorful and tender pot roast infused with chipotle and pineapple, perfect for a delicious bowl meal.
Ingredients
- 1 (4 pound) chuck roast, halved
- 1/4 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup tamari/soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 1–3 chipotle chiles in adobo
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- Salt and black pepper
- 3 cups fresh pineapple chunks
- 1 avocado, diced
- 1 jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- For the bang bang sauce:
- 1/2 cup mayo
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons tamari/soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
Instructions
- For Pot Roast (Oven Method): Preheat oven to 325°F. Arrange roast in a large, oven-safe Dutch oven.
- In a blender, combine olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper. Blend until 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 1/2–3 hours or until very tender.
- Meanwhile, make the salsa by mixing 1 1/2 cups chopped pineapple with avocado, jalapeño, cilantro, and lime juice.
- Increase oven temperature to 425°F. Uncover and cook the roast for 10 minutes, until deeply caramelized on top.
- Shred the meat with two forks.
- For Pot Roast (Crockpot Method): Arrange the roast in the bottom of the crockpot.
- In a blender, combine olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper. Blend until 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.
- Shred the meat in the sauce using two forks.
- For Bang Bang Sauce: Combine all sauce ingredients in a bowl.
- To Serve: Serve the meat and pineapple over bowls of rice, topped with pineapple salsa and bang bang sauce.
Notes
- Ensure the chuck roast is very tender before shredding.
- Adjust the number of chipotle chiles to your spice preference.
- The bang bang sauce can be made ahead of time.