Description
A delicious and hearty pot roast bowl featuring the unique combination of chipotle and pineapple for a flavorful twist.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 cup pineapple chunks
- 2 tablespoons chipotle in adobo sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat some oil over medium-high heat and sear the beef chuck roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add the chopped onion and garlic, sautéing until softened.
- Add the chipotle in adobo sauce, cumin, paprika, salt, and pepper, stirring to combine.
- Return the roast to the pot, add the beef broth and pineapple chunks, and bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender and easily shredded.
- Once cooked, shred the beef and mix it with the sauce. Serve in bowls and garnish with fresh cilantro.
Notes
- For a spicier dish, add more chipotle peppers.
- This dish pairs well with rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
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: Chipotle, Pineapple, Pot Roast, Recipe, Flavorful