Name: Slow Cooker Hawaiian Pot Roast Recipe
Prep time: 15 min
Cook time: PT-488128H48M49S
Total time: PT-488128H48M49S
Cuisine: Hawaiian
Ingredients: 3 lb boneless chuck roast beef; 2 tbsp olive oil (or avocado oil); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 yellow onion, diced; 1 lb carrots, peeled and cut into large chunks; 1 cup fresh pineapple chunks; 1 (20 oz) can pineapple chunks, with juice; 3 cups beef broth; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1/2 cup low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon red pepper flakes; Cooked jasmine rice, for serving; Green onions, thinly sliced (for garnish)

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There is something truly magical about a Slow Cooker Hawaiian Pot Roast that makes it an instant favorite in any household. This recipe brings together tender, melt-in-your-mouth chuck roast with bright, tropical pineapple flavors and a savory, aromatic sauce that simmers beautifully all day long. The perfect balance of sweet, tangy, and spicy notes makes this dish a comforting yet exciting meal, ideal for cozy family dinners or impressing guests with minimal fuss. Once you try this Slow Cooker Hawaiian Pot Roast, it’s sure to become one of your go-to recipes when you want something special that practically cooks itself.

Slow Cooker Hawaiian Pot Roast Recipe - Recipe Image

Ingredients You’ll Need

This Slow Cooker Hawaiian Pot Roast relies on simple, wholesome ingredients that work together harmoniously to create deep, layered flavors. Each component plays an essential role, whether it’s the rich juiciness of the chuck roast or the fresh punch of ginger and pineapple that brighten the dish and add vibrant color.

3 lb boneless chuck roast beef: The star of the dish, providing tender, flavorful meat after slow cooking.
2 tbsp olive oil (or avocado oil): Perfect for searing the roast and locking in flavor.
1 teaspoon salt: Enhances all natural tastes in the beef and vegetables.
1/2 teaspoon black pepper: Adds just the right amount of gentle heat.
1 yellow onion, diced: Brings natural sweetness and depth to the sauce.
1 lb carrots, peeled and cut into large chunks: Adds texture and earthy sweetness.
1 cup fresh pineapple chunks: Introduces a fresh, tropical brightness that balances savory flavors.
1 (20 oz) can pineapple chunks, with juice: Provides concentrated pineapple flavor and extra moisture.
3 cups beef broth: Builds a rich, savory base for the sauce.
1 tablespoon garlic, minced: Imparts pungent warmth and depth.
1 tablespoon ginger, minced: Adds a zingy freshness that complements the pineapple perfectly.
1/2 cup low-sodium soy sauce: Contributes umami and a salty kick without overpowering.
1 tablespoon rice vinegar: Injects a subtle tartness for balance.
1 teaspoon red pepper flakes: Offers just the right amount of heat to awaken the senses.
Cooked jasmine rice, for serving: The ideal fluffy bed to soak up all that flavorful sauce.
Green onions, thinly sliced (for garnish): Adds a fresh, crisp finish and splash of color.

How to Make Slow Cooker Hawaiian Pot Roast

Step 1: Season and Sear the Roast

Start by patting your chuck roast dry, then season it generously with salt and black pepper on both sides. Heating olive oil in a skillet until shimmering, sear the roast over medium-high heat for about 3 to 4 minutes per side. This browning step is absolutely crucial for developing deep, caramelized flavor that will elevate your Slow Cooker Hawaiian Pot Roast to another level.

Step 2: Deglaze the Skillet

While the skillet is still hot, splash in about a quarter cup of beef broth to loosen all the delicious browned bits stuck to the bottom. Use a wooden spoon to scrape them up — these bits hold incredible flavor that will enrich your sauce. Pour this liquid gold directly into your slow cooker as the base for the braising liquid.

Step 3: Layer Vegetables and Roast

Place diced onion, carrots, and fresh pineapple chunks evenly across the bottom of your slow cooker. Set the seared roast on top of this colorful bed. This layering helps distribute flavors and ensures your meat cooks tender and juicy.

Step 4: Add Remaining Ingredients and Sauce

Incorporate canned pineapple chunks with their juice, remaining beef broth, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes. Stir gently to combine while keeping the roast nestled in the center. These ingredients work together to build a sweet, tangy, and slightly spicy sauce that complements the beef perfectly.

Step 5: Slow Cook Until Tender

Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. This slow, steady heat turns your chuck roast into the most tender, juicy beef that shreds effortlessly with a fork—all infused with the mouthwatering tropical flavors unique to this Slow Cooker Hawaiian Pot Roast.

Step 6: Shred and Coat in Sauce

Carefully remove the roast from the slow cooker once it’s fork-tender. Shred the meat using two forks, then return it to the pot to soak in the flavorful sauce. This step ensures every bite is coated in that irresistible mix of pineapple, garlic, and spices.

Step 7: Serve Over Jasmine Rice

Serve your Slow Cooker Hawaiian Pot Roast piping hot over fluffy jasmine rice, allowing the rice to soak up every last drop of sauce, creating a truly satisfying meal.

How to Serve Slow Cooker Hawaiian Pot Roast

Garnishes

Thinly sliced green onions scattered on top add a fresh crunch and vibrant color contrast to the rich, saucy beef. They’re a simple but thoughtful way to brighten the dish visually and in flavor.

Side Dishes

This pot roast pairs wonderfully with cooked jasmine rice, which acts like the perfect sponge for the tangy sauce. For added veggies, steamed broccoli or roasted green beans offer a crisp, earthy complement that balances the sweet and savory flavors beautifully.

Creative Ways to Present

Beyond a regular plate, consider serving this Slow Cooker Hawaiian Pot Roast in lettuce wraps for a fun, handheld option. Alternatively, pile shredded roast atop baked sweet potatoes for an extra layer of natural sweetness that echoes the pineapple notes.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Slow Cooker Hawaiian Pot Roast and its sauce to an airtight container and refrigerate. It will stay fresh for up to 4 days, making it a perfect make-ahead meal for busy weeknights.

Freezing

This recipe freezes brilliantly. Portion the roast and sauce into freezer-safe containers or heavy-duty bags, removing as much air as possible. Freeze for up to 3 months to enjoy a tropical-inspired comfort meal anytime.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to recoat the meat evenly in sauce. Adding a splash of beef broth or water can help loosen the sauce if it becomes too thick.

FAQs

Can I use other cuts of beef for this Slow Cooker Hawaiian Pot Roast?

Absolutely! While chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also use brisket or even a bottom round roast. Just be sure to adjust cooking times accordingly to reach that perfect shreddable texture.

Is fresh pineapple necessary or can I use canned only?

Fresh pineapple adds a lovely brightness and texture that canned pineapple alone can’t fully replicate. However, if fresh isn’t available, doubling the canned pineapple chunks and juice still works well and keeps the tropical flavor strong.

How spicy is this recipe with red pepper flakes?

The red pepper flakes provide a gentle warmth that complements the sweetness without overwhelming it. You can always adjust the amount to suit your heat preference or omit entirely for a milder dish.

Can I prepare the ingredients the night before?

Definitely! You can chop the vegetables and measure out the spices ahead of time. Keeping the searing step for just before cooking is best for maximum flavor, but prepping the rest saves valuable time.

What type of rice pairs best with this dish?

Jasmine rice is the traditional choice, thanks to its fragrant aroma and slightly sticky texture, which soaks up the sauce beautifully. Brown rice or coconut rice also make excellent alternatives if you want to add more fiber or richness.

Final Thoughts

If you’re craving a comforting, flavor-packed meal that requires minimal hands-on time, this Slow Cooker Hawaiian Pot Roast is an absolute must-try. It combines the rich taste of slow-cooked beef with the vibrant freshness of pineapple and spices in a way that feels both exotic and deeply satisfying. Once you make it, this recipe will surely find a permanent spot in your dinner rotation, delighting your family and friends with every bite.

Slow Cooker Hawaiian Pot Roast Recipe

★★★★★

5.1 from 20 reviews

Author: Sophie
Total Time: 8 hours 15 minutes (low) or 5 hours 15 minutes (high)
Yield: 6 servings 1x
Diet: Halal

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Description

This Slow Cooker Hawaiian Pot Roast is a savory and sweet twist on a classic comfort food. Tender chuck roast is slow-cooked with fresh and canned pineapple, aromatic ginger and garlic, and a flavorful blend of soy sauce, rice vinegar, and red pepper flakes. The result is a juicy, melt-in-your-mouth pot roast infused with tropical flavors, perfect served over fluffy jasmine rice and garnished with fresh green onions.

Instructions

Prepare the Roast: Pat the chuck roast dry with paper towels and season both sides evenly with salt and black pepper to enhance flavor and create a nice crust during searing.
Sear the Meat: Heat olive oil over medium-high heat in a large skillet. Sear the roast on each side for 3 to 4 minutes until it develops a golden-brown crust. This locks in juices and adds rich flavor. Transfer the roast to your slow cooker.
Deglaze the Pan: While the skillet is still hot, pour about 1/4 cup of beef broth into it. Scrape the bottom with a wooden spoon to lift the browned bits, then pour this flavorful liquid into the slow cooker.
Add Vegetables and Pineapple: Spread diced onion, carrot chunks, and fresh pineapple evenly at the bottom of the slow cooker. Place the seared roast on top of this bed of vegetables and fruit.
Combine Sauce Ingredients: Pour canned pineapple with its juice, remaining beef broth, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes into the slow cooker. Stir gently around the roast to blend flavors while keeping the roast mostly whole in the center.
Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. The roast should become very tender and easy to shred with a fork.
Shred the Meat: Carefully remove the cooked roast from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker and mix well to coat it with the flavorful sauce.
Serve: Spoon the Hawaiian pot roast over cooked jasmine rice and garnish generously with thinly sliced green onions for a fresh finish. Serve hot and enjoy the tropical-inspired comfort meal.

Notes

For a spicier dish, increase the amount of red pepper flakes or add a dash of sriracha when serving.
Use avocado oil instead of olive oil for a higher smoke point when searing the roast.
The slow cooker size should be 6 to 8 quarts to ensure even cooking and enough room for ingredients.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
To reduce sodium, use low-sodium soy sauce and adjust salt accordingly.
For a gluten-free version, ensure the soy sauce used is gluten-free tamari.

Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4-5 hours (high)
Category: Main Course
Method: Slow Cooking, Searing
Cuisine: Hawaiian, American