Ingredients
Scale
- 3 lbs beef pot roast
- 1 cup pineapple chunks
- 1/2 cup chipotle sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the pot roast with salt, pepper, and cumin.
- Place the chopped onion and minced garlic in the bottom of the crockpot.
- Put the pot roast on top of the onions.
- Add the pineapple chunks and chipotle sauce over the roast.
- Pour the beef broth into the crockpot.
- Cook on low for 8 hours or until the meat is tender.
- Shred the meat with two forks and mix it with the sauce.
- Serve in bowls and garnish with fresh cilantro.
Notes
- Adjust the spice level by adding more or less chipotle sauce.
- This dish pairs well with rice or quinoa.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: crockpot, chipotle, pineapple, pot roast, bowl