Crockpot Chipotle Pineapple Pot Roast Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked pot roast with chipotle, pineapple, and warm spices served over rice with avocado salsa and a spicy bang bang sauce. Sweet, smoky, and complex. A hearty bowl meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 1628mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1192mg
- Calcium
- 38mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.