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–+ servings
Slow Cooker Hawaiian Pot Roast

Slow Cooker Hawaiian Pot Roast: A Tropical Comfort Feast

Discover the Slow Cooker Hawaiian Pot Roast, a tropical comfort feast featuring tender beef and vibrant flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Boneless Chuck Roast Beef or brisket or round roast for substitution
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1 large Yellow Onion, Diced or shallots for a milder taste
  • 4 cups Carrots, Peeled and Cut into Large Chunks or parsnips/sweet potatoes as alternatives
  • 2 cups Fresh Pineapple Chunks or canned pineapple can be used
  • 20 oz Canned Pineapple Chunks, with Juice
  • 3 cups Beef Broth or vegetable broth/water for substitution
  • 1 tablespoon Garlic, Minced or garlic powder as a substitute
  • 1 tablespoon Ginger, Minced fresh preferred but ground can work
  • ½ cup Low-Sodium Soy Sauce tamari for a gluten-free option
  • 1 tablespoon Rice Vinegar apple cider vinegar is a good alternative
  • 1 teaspoon Red Pepper Flakes adjust to taste
For Serving
  • 3 cups Cooked Jasmine Rice or brown rice/cauliflower rice for variations
  • ¼ cup Green Onions, Thinly Sliced or chives as an alternative garnish

Equipment

  • Slow Cooker
  • large skillet

Method
 

Directions
  1. Prepare the Roast: Pat the boneless chuck roast dry and season generously with salt and black pepper. Set aside.
  2. Sear the Beef: Heat olive oil in a skillet and sear the seasoned roast for 3-4 minutes on each side until browned.
  3. Deglaze the Pan: Remove the roast and pour a splash of beef broth into the skillet, scraping up browned bits.
  4. Layer the Vegetables: In the slow cooker, layer diced onion, carrot chunks, and pineapple, then place the seared roast on top.
  5. Add Remaining Ingredients: Pour in canned pineapple, remaining beef broth, garlic, ginger, soy sauce, vinegar, and pepper flakes. Stir gently.
  6. Slow Cook for Tenderness: Cover the slow cooker and set it to cook on low for 8 hours or high for 4-5 hours.
  7. Shred the Roast: Once done, remove the roast, shred it into bite-sized pieces, and return it to the slow cooker.
  8. Serve and Garnish: Serve the pot roast over jasmine rice and garnish with green onions.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 5mg

Notes

Searing the roast adds significant flavor and don't rush the process. Store leftovers properly to maximize freshness.

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