Description
Smoky chipotle meets sweet pineapple in this Mexican-inspired pot roast masterpiece. Slow-cooked beef melts into tender perfection, inviting you to savor bold flavors that dance between spicy and tropical notes.
Ingredients
Scale
Meat:
- 1 chuck roast (4 pounds / 1.8 kilograms), halved
Sauce and Seasoning:
- 0.25 cup extra virgin olive oil
- 0.25 cup tomato paste
- 0.25 cup tamari/soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- 2 chipotle chiles in adobo
- 1 tablespoon chopped pickled ginger
- Salt and black pepper
Garnish and Additional Ingredients:
- 3 cups fresh pineapple chunks
- 1 avocado, diced
- 1 jalapeño, sliced
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Bang Bang Sauce:
- 0.5 cup mayonnaise
- 0.33 cup sweet Thai chili sauce
- 2 tablespoons tamari/soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
Instructions
- Preheat the oven to 325°F (163°C) and position a large Dutch oven for preparing the roast.
- Create a robust marinade by thoroughly whisking olive oil, tomato paste, tamari sauce, vinegar, honey, minced ginger, chipotle peppers, paprika, dried thyme, kosher salt, and ground black pepper until fully combined.
- Nestle the beef roast into the Dutch oven and generously pour the marinade over the meat, ensuring complete coverage.
- Add 1 of freshly chopped pineapple chunks around the roast and pour of water to maintain moisture during cooking.
- Cover the Dutch oven tightly with a lid and roast in the preheated oven for 2 1/2 to 3 hours, allowing the meat to become tender and infused with complex flavors.
- After initial cooking, increase the oven temperature to 425°F (218°C), remove the lid, and continue roasting for an additional 10 minutes to develop a rich, caramelized exterior.
- Prepare the vibrant salsa by combining remaining pineapple chunks with diced avocado, finely chopped jalapeño, fresh cilantro leaves, and freshly squeezed lime juice.
- Once the roast is cooked, use two forks to shred the meat directly in the flavorful cooking liquid.
- Whisk together the creamy bang bang sauce ingredients in a separate bowl, creating a complementary condiment for the dish.
- Serve the shredded beef in bowls, topped with the fresh pineapple salsa and drizzled with bang bang sauce.
Notes
- Versatile Cooking Methods: Choose between oven or crockpot techniques, making this recipe adaptable to your kitchen setup and time constraints.
- Flavor Fusion: The combination of chipotle, pineapple, and savory spices creates a bold, tangy, and slightly sweet profile that transforms a simple pot roast.
- Meal Prep Friendly: Shredded meat stores well in the refrigerator, perfect for quick lunches or dinner throughout the week.
- Customizable Toppings: The fresh pineapple salsa and creamy bang bang sauce allow each person to personalize their bowl with their preferred flavor intensity.
- Balanced Nutrition: High-protein meat paired with fresh vegetables provides a well-rounded meal that’s both satisfying and nutritious.
- Minimal Ingredients: Most ingredients are common pantry staples, reducing the need for special shopping trips.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 526 kcal
- Sugar: 18 g
- Sodium: 920 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg