Description
A cozy and flavorful bowl combining tender beef chuck roast with spicy chipotle peppers and sweet pineapple, topped with fresh ingredients.
Ingredients
Scale
- 2–3 pounds beef chuck roast
- 1 cup pineapple chunks
- 2–3 chipotle peppers in adobo sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 avocado, sliced
- Fresh lime wedges for serving
Instructions
- Place the beef chuck roast in your Crockpot, allowing it to take center stage.
- Combine pineapple chunks, chipotle peppers, chopped onion, minced garlic, beef broth, ground cumin, salt, and pepper in a mixing bowl. Stir until ingredients meld, then pour over the roast, ensuring it’s fully covered.
- Cover and cook on low for 480 minutes or high for 240 minutes. The goal is for the beef to be tender and easy to shred.
- Shred the beef using two forks and stir it back into the sauce to coat every piece.
- Scoop cooked rice into serving bowls, top with the shredded beef mixture, and layer on black beans, corn, avocado slices, and a squeeze of lime juice.
Notes
Prepare the beef the night before and refrigerate. Rewarm before serving. Customize with additional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Crockpot, Pot Roast, Chipotle, Pineapple, Beef, Easy Dinner