Slow Cooker Pineapple Teriyaki Pot Roast
This Slow Cooker Pineapple Teriyaki Pot Roast is a delicious fusion of savory and sweet flavors that is a delicious twist on traditional pot roast. Tender chuck roast is slow-cooked with fresh pineapple, bell peppers, and a tangy teriyaki sauce, creating a juicy, beef dinner. Perfect for weeknight dinners or meal prep, this dish is easy to make and pairs well with rice or your favorite side!
Chuck roast and fall are synonymous with comfort food! And while I love making traditional pot roast with brown gravy, potatoes, and carrots, I was ready to switch things up a bit. That’s how I had the idea to create this Asian-inspired pot roast!
By blending tender slow-cooked beef with the tangy sweetness of pineapple and the bold flavors of teriyaki, this recipe brings a a sweet and savory twist to a traditional favorite.
It’s the crockpot beef dinner for those nights when you’re craving a hearty meal but want something more unique than your usual chuck roast slow cooker recipe!
🍴Helpful Tools
- 6 quart Slow Cooker
- Meat Claws (for shredding meat)
- Avocado Oil (best for searing)
🥄How To Make Pineapple Teriyaki Pot Roast In The Crock Pot
1️⃣ Prepare the chuck roast: Start by patting the chuck roast dry with paper towels. Sprinkle salt generously on both sides, making sure it’s well-coated.
2️⃣ Sear the roast: Heat a little oil in a heavy-bottomed pan over high heat until it’s shimmering and ready. Sear the chuck roast for 2-3 minutes on each side, forming a golden-brown crust that locks in all those juices. Then, transfer it to the crock pot.
3️⃣ Make the sauce: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, vinegar, sesame oil, and ginger until everything is beautifully combined. Pour the sauce mixture over the chuck roast.
4️⃣Slow cook: Set your crock pot to LOW and let it cook for 8-10 hours. This long, slow cook time will break down the beef, making it tender and juicy.
5️⃣ Shred the meat: Once the roast is tender and practically falling apart, remove it from the crock pot. Use two forks or meat claws to shred it into bite-sized pieces, then return the shredded beef back into the flavorful broth.
6️⃣ Add veggies: In the last 2 hours of cooking, place the sliced bell peppers, onions, and diced pineapple right on top. Don’t stir! Let the heat gently cook the veggies until they’re tender but still vibrant.
7️⃣ Serve: Spoon the juicy pot roast and tender veggies over a warm bed of rice or quinoa. For a finishing touch, garnish with green onions and a sprinkle of sesame seeds. Enjoy!
👩🏻🍳Chef’s Expert Tips
- Don’t skip the searing step! This is the reason the meat stays so tender as it “locks” in the juices while slow cooking. Make sure the oil is super hot!
- Cook on LOW if possible. While cooking on HIGH is an option, the meat will be much more tender and juicy when it has a longer time to absorb the liquid.
- You can use a premade teriyaki sauce instead or use this honey teriyaki sauce recipe.
- Don’t stir the veggies or pineapple into the liquid. Let them sit on top of the beef so they steam until tender yet still crisp.
🥭Ways To Customize
- Swap the pineapple for mango to give the pot roast a tropical, slightly sweeter twist.
- Use tamari instead of soy sauce to make the dish gluten-free while keeping the same savory flavor.
- Add a splash of orange juice along with the pineapple juice for a brighter citrus flavor.
- For a spicy kick, add a tablespoon of sriracha or red pepper flakes to the sauce mixture.
- Replace the chuck roast with pork shoulder for a tender, pulled pork-style version of the dish.
- Use coconut aminos instead of soy sauce for a lower-sodium, paleo-friendly option.
- Add sliced carrots and snow peas in the last two hours of cooking for extra veggies and texture.
- Marinate the beef in the pineapple teriyaki sauce overnight to deepen the flavor.
- Serving Suggestions: Serve over a bed of rice, quinoa, mashed potatoes, roasted sweet potatoes, or cooked broccoli!
❔FAQ
Yes! While chuck roast is ideal for its marbling and tenderness, you can use brisket or a beef shoulder roast as substitutes. These cuts will still yield tender results after slow cooking.
Canned pineapple works just as well. Use pineapple chunks in juice, and make sure to drain the juice before adding the fruit to the crock pot.
If the roast is tough, it likely hasn’t cooked long enough. Chuck roast needs plenty of time to break down the connective tissue. Keep cooking on LOW until it shreds easily.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium heat or in the microwave until warmed through, adding extra liquid if needed to keep it moist.
Slow Cooker Teriyaki Pineapple Pot Roast
Ingredients
- 3-4 lb chuck roast
- 1 cup pineapple juice
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 cloves garlic minced
- 2 tsp ginger minced (or 1 tsp powdered ginger)
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 1 tbsp salt
- 2 cups diced pineapple
- 2 bell peppers sliced (red and orange)
- 1 red onion sliced
Instructions
- Pat the chuck roast dry on both sides with paper towels. Evenly spread the salt on both sides.
- Pour the oil into a large Dutch oven, cast iron skillet, or heavy-bottomed pan. Heat over high heat until the oil is shimmery and thin. Place the salted chuck roast in the pan and sear for 2-3 minutes on both sides or until a browned crust is formed. Place the chuck roast into a crock pot.
- In a medium-sized bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, rice vinegar, sesame oil, and ginger until fully combined. Pour the sauce on top of the chuck roast.
- Cook on LOW for 8-10 hours or until the meat begins to shred easily. Cooking on low is best if you have time and yields more tender results.
- Once the pot roast is cooked through, remove and use two forks to shred it, then add it back to the liquid.
- In the last 2 hours of cooking add the peppers, onion, and pineapple right on top without stirring in. Let the heat gently cook them until tender.
- Serve the pot roast with the veggies and pineapple over a bed of rice. Top with sliced green onions and sesame seeds for garnish if desired, enjoy!
