Slow Cooker Teriyaki Pineapple Pot Roast -

shredded pot roast with peppers, pineapple, and rice cooked in a crock pot

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Slow Cooker Teriyaki Pineapple 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!

Prep Time10

Cook Time8

Course: beef, Main Course, Slow Cooker

Cuisine: American, Japanese

Keyword: asian inspired pot roast, crock pot pineapple teriyaki, easy slow cooker pineapple teriyaki beef, healthy slow cooker dinner recipes, how to make pineapple teriyaki pot roast in the crock pot, pineapple slow cooker recipe, pineapple teriyaki pot roast, slow cooker pot roast, slow cooker pot roast with pineapple and pepeprs, teriyaki chuck roast, teriyaki pot roast recipe

Servings: servings

Calories: 425kcal

Author: Valerie Skinner

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!

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