Tender, juicy pot roast slow-cooked in a zesty chipotle pineapple sauce, served in hearty bowls for a comforting and flavorful meal.

– 3-4 lb boneless beef chuck roast

– 1 onion, diced

– 3 cloves garlic, minced

– 2 chipotle peppers in adobo sauce, minced

– 1 cup pineapple chunks

– 1 cup beef broth

– 2 tbsp brown sugar

– 2 tsp cumin

– 1 tsp oregano

– Salt and pepper to taste

– Chopped cilantro, lime wedges, and green onions for serving

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1. – Season the pot roast with salt and pepper.

2. – In a large skillet, sear the roast on all sides until browned.

3. – Transfer the roast to a slow cooker.

4. – In the same skillet, sauté the onions and garlic until fragrant.

5. – Add the chipotle peppers, pineapple, beef broth, brown sugar, cumin, and oregano. Stir to combine.

6. – Pour the sauce over the roast in the slow cooker.

7. – Cook on low for 8-10 hours, or until the meat is tender and falling apart.

8. – Remove the roast from the slow cooker and shred the meat using two forks.

9. – Return the shredded meat to the slow cooker and stir to coat in the sauce.

10. – Serve the Crockpot Chipotle Pineapple Pot Roast Bowls garnished with chopped cilantro, lime wedges, and green onions.

– For a spicier dish, add more chipotle peppers.

– Substitute pork shoulder or chicken thighs for the beef, if desired.

– Serve over rice, mashed potatoes, or with a side of roasted vegetables.