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.
Ingredients
Scale
Main 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)
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
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe without rice)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: Hawaiian pot roast, slow cooker recipe, pineapple pot roast, easy slow cooker dinner, tropical beef stew
