Slow Cooker Pot Roast Bowls with Chipotle Pineapple Glaze
By Ava Mitchell
Prep
20 min
Cook
480 min
Total
500 min
Servings
4
Level
Easy
Slow cooker pot roast bowls contain browned beef that falls apart during cooking․ Simmering liquid becomes a sweet and spicy chipotle pineapple sauce․ When the bowls are prepared‚ the sauce clings to the meat․
I suggest searing the roast in a cast-iron skillet for 4 to 5 minutes per side without moving it around․ This is the most difficult step․ I judge browning by color and remove the roast from the skillet to a 6-quart slow cooker when it is dark brown․ If the browning is lighter‚ the glaze on the roast after slow cooking will be a drab brown․
I take the meat out of the slow cooker when it's fork-tender․ I drain the juice from the slow cooker and return the meat to the slow cooker with brown sugar․ I cook for 10 to 15 minutes‚ or until the liquid is reduced by half․ The brown sugar mixture should coat the shredded meat․ No thin puddle should remain in the pan․ I wash jasmine rice three times in cold water before cooking it according to package directions․ It will not clump․
I serve the beef in a white ceramic bowl and top it with beans and corn‚ as well as fresh pineapple and avocado․ Fresh radish and cilantro leaves and powdered chili and lime juice are added on top․ I like the different temperature and texture contrasts provided by this meal‚ including the chilled‚ crisp topping and warm beef․
Why you'll love this recipe
- A 4- to 5-minute sear on both sides of the roast browns the meat‚ resulting in browned beef and sauce in the served dish․
- The long cooking time makes chuck roast fork-tender․
- Reducing the cooking liquid by half prevents shredded beef from losing its sauce․
- Broiling for 3 to 4 minutes adds color to the glaze on the beef․
- Ice-water radishes stay crisp for 10 minutes‚ and their thin slices can be neatly layered in a bowl․
- The bowl is partially preassembled to keep the meat apart from other components until the meal is served․
Ingredients
- •3 lb beef chuck roast (trimmed of excess fat)
- •1 tbsp vegetable oil (for searing)
- •1 cup pineapple juice (unsweetened)
- •3 tbsp chipotle peppers in adobo (finely minced)
- •3 cloves garlic
- •¼ cup soy sauce
- •1 tsp kosher salt
- •2 tbsp brown sugar
- •2 cups jasmine rice (measured dry)
- •1 can black beans (15 oz, rinsed and drained)
- •1 cup sweet yellow corn (steamed)
- •1 cup fresh pineapple (cut into 1/2-inch chunks)
- •1 large ripe avocado (sliced and fanned)
- •3 whole red radishes (thinly sliced)
- •¼ cup fresh cilantro (sprigs for garnish)
- •1 tsp red chili flakes (for a light dusting)
- •2 whole limes (cut into wedges)
Instructions
- 1
Pat the beef chuck roast completely dry with paper towels.
- 2
Heat the vegetable oil in a heavy-bottomed cast iron skillet over medium-high heat.
- 3
Sear the beef for 4 to 5 minutes per side, until a deep, dark brown crust forms.
- 4
Transfer the seared beef to a 6-quart slow cooker.
- 5
Blend the pineapple juice, chipotle peppers in adobo, garlic, and soy sauce.
- 6
Pour the blended mixture over the beef, add the kosher salt, and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the meat easily pulls apart with a fork.
- 7
Remove the beef from the slow cooker and shred it into large chunks.
- 8
Strain the cooking liquid into a small saucepan and whisk in the brown sugar.
- 9
Simmer over medium heat for 10 to 15 minutes, until the liquid reduces by half and becomes a glossy, thick syrup.
- 10
Toss the shredded beef with the reduced glaze.
- 11
Rinse the jasmine rice under cold water three times, then cook it using a 1:1.5 ratio of rice to water.
- 12
Steam the corn and rinse the black beans thoroughly.
- 13
Slice the avocado into thin fans and cut the radishes into thin rounds.
- 14
Layer the rice in bowls, then add the glazed beef, black beans, corn, pineapple, avocado, radishes, cilantro, red chili flakes, and lime wedges.
FAQ
Nutrition (per serving)
Calories
645
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