Description

Fall-apart tender beef chuck roast slow cooked all day in a rich, smoky chipotle pineapple glaze made with pineapple juice, minced chipotle peppers in adobo, and brown sugar, then served over fluffy jasmine rice with black beans, sweet corn, fresh pineapple chunks, fanned avocado, thinly sliced radishes, and fresh cilantro. A stunning, deeply flavorful bowl meal that is as beautiful to look at as it is satisfying to eat.

Ingredients

For the Pot Roast:

3 lbs beef chuck roast, trimmed of excess fat
1 tablespoon vegetable oil, for searing
1 cup pineapple juice, unsweetened
3 tablespoons chipotle peppers in adobo, finely minced
2 tablespoons brown sugar

For the Bowls:

2 cups jasmine rice, measured dry
1 can (15 oz) black beans, rinsed and drained
1 cup sweet yellow corn, steamed
1 cup fresh pineapple, cut into ½-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 light dusting
2 whole limes, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Pat the beef chuck roast completely dry with paper towels and season generously on all sides with salt and black pepper.
Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering. Sear the chuck roast for 3–4 minutes per side until a deep, dark brown crust forms on all sides. Do not skip this step — the sear builds flavor that is essential to the finished glaze.
Transfer the seared roast to the slow cooker insert. In a small bowl, whisk together the pineapple juice, minced chipotle peppers in adobo, and brown sugar until combined. Pour the glaze over the roast.
Cover and cook on LOW for 7–8 hours or HIGH for 3.5–4 hours until the beef is completely tender and falls apart effortlessly when pressed with a fork.
Remove the roast from the slow cooker and shred thoroughly using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to coat it fully in the chipotle pineapple glaze. Leave on warm while you prepare the bowls.
Cook the jasmine rice according to package directions. Warm the black beans and steamed corn separately.
Build the bowls: start with a generous base of fluffy jasmine rice, then add a portion of the chipotle pineapple beef. Arrange the black beans, sweet corn, fresh pineapple chunks, fanned avocado slices, and thinly sliced radishes around the bowl.
Garnish with fresh cilantro sprigs, a light dusting of red chili flakes, and lime wedges on the side. Serve immediately.

Notes

Always sear the chuck roast before slow cooking — the deep brown crust developed during searing adds an entire layer of complex, rich flavor to the glaze that cannot be replicated any other way.
If the glaze seems too thin after the beef is cooked, transfer it to a small saucepan and reduce over medium-high heat for 5–7 minutes until thickened and glossy before pouring over the shredded beef.
Chipotle peppers in adobo vary in heat level by brand — start with 2 tablespoons for a milder result and add the third tablespoon to taste if you prefer more heat.

Prep Time: 15 mins
Cook Time: 8 hours