Description
A vibrant and flavorful bowl featuring tender beef slow-cooked with smoky chipotle and sweet pineapple, garnished with fresh cilantro and crunchy tortilla strips.
Ingredients
Scale
- 2 lbs pot roast
- 1 cup pineapple juice
- 2–3 chipotle peppers in adobo sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 cups cooked white rice or grains
- Fresh cilantro for garnish
- Lime wedges for serving
- Crunchy tortilla strips for topping
Instructions
- Blend the marinade: In a blender, combine the pineapple juice and chipotle peppers, blending until smooth.
- Prepare the slow cooker: Place your pot roast directly into the slow cooker.
- Season generously: Sprinkle the salt and black pepper over the beef.
- Pour the marinade: Carefully pour the blended marinade over the roast.
- Slow cook perfection: Cover the slow cooker and set it to low for eight hours.
- Shred the beef: Remove the pot roast from the slow cooker and shred the beef using two forks.
- Assemble your bowl: Serve the shredded beef over a bed of rice or grains, topped with cilantro, lime wedges, and tortilla strips.
Notes
You can substitute pot roast with chuck roast or a plant-based protein for a vegetarian version. Adjust chipotle peppers based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg