Slow Cooker Pot Roast Bowls
Slow Cooker Pot Roast Bowls combine shredded chipotle-pineapple chuck roast with jasmine rice, black beans, corn, avocado, radishes, cilantro, and lime. The components can be prepared ahead and assembled into colorful bowls for dinner, lunches, or casual gatherings.
Equipment
- 6-quart slow cooker
- Large heavy skillet
- Medium saucepan
- Rice pot with lid
- Cutting Board
- Sharp knife
- Two forks
Ingredients
- 3 lbs 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
- 2 tbsp brown sugar
- 2 cups jasmine rice measured dry
- 1 15 oz can black beans 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
- 1/4 cup fresh cilantro sprigs for garnish
- 1 tsp red chili flakes for a light dusting
- 2 whole limes cut into wedges
Instructions
- Trim thick exterior fat from the chuck roast, pat it dry, and cut it into two or three large pieces.
- Heat the vegetable oil in a large skillet over medium-high heat and brown the beef deeply on all sides.
- Stir pineapple juice, minced chipotle peppers, and brown sugar together in the slow cooker.
- Add the seared beef, cover, and cook on low for 8 to 9 hours or high for 5 to 6 hours.
- Transfer the fork-tender roast to a board, discard large fat pieces, and shred the meat with two forks.
- Simmer the cooking liquid in a saucepan for 10 to 15 minutes until slightly thickened, then toss with the beef.
- Rinse and cook the jasmine rice according to package directions, then rest it covered for 10 minutes and fluff.
- Warm the rinsed black beans and steamed corn until hot while keeping the components separate.
- Cut the pineapple, slice the avocado and radishes, pick the cilantro, and cut the limes into wedges.
- Divide rice among bowls and top with beans, corn, beef, pineapple, avocado, radishes, cilantro, chili flakes, and lime.
Notes
Storage: Refrigerate beef, rice, beans, and corn separately for up to 4 days, and keep fresh toppings in their own containers.
Freezing: Freeze cooled beef and rice separately for up to 3 months; avocado, radishes, cilantro, pineapple, and lime are best fresh.
Reheating: Warm the beef with a splash of water or pineapple juice until steaming and 165°F, then reheat rice and vegetables separately.
Best Tips: Brown the beef deeply, reduce the cooking liquid after shredding, and add fresh pineapple only during assembly.
Meal Prep: Portion rice, beans, corn, and beef together, but pack avocado, radishes, cilantro, pineapple, and lime separately.
Variations: Try brown rice, pinto beans, diced mango, less chipotle, or a spoonful of lime crema.