Description
A vibrant bowl featuring slow-cooked beef in a sweet and spicy chipotle pineapple marinade, topped 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 pineapple juice and chipotle peppers in a blender until smooth.
- Prepare the slow cooker by placing the pot roast inside.
- Season the beef with salt and black pepper.
- Pour the blended marinade over the roast.
- Slow cook on low for eight hours.
- Shred the beef using two forks.
- Assemble the bowl with rice, topped with shredded beef, cilantro, lime wedges, and tortilla strips.
Notes
For added flavor, prepare the marinade a day before and let the beef soak overnight.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef bowl, chipotle, pineapple, slow cooker, Mexican recipe