This Slow Cooker Hawaiian Pot Roast is a tropical twist on a comfort food classic. It's tender, flavorful, and infused with sweet pineapple, warming spices, and a savory soy-ginger broth. Best part? The slow cooker does all the heavy lifting.
I don't know if you can tell but we took a little vacay over to Hawaii back in May 🏝️🍹😍. We stayed at the Hilton Waikoloa Village on the Big Island, and I'm still dreaming about it-sunshine, sea turtles, and some seriously delicious food. We swam in the lagoon with sea turtles, hit the pool every day, and my three-year-old kept calling it "Moana's island." Since we've been back, she's been asking for the "num nums" we had there-so I pulled together this Slow Cooker Hawaiian Pot Roast to bring a little island flavor home. It's sweet, savory, ridiculously easy, and basically tastes like a vacation in a bowl!
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Why You'll Love It
Personally, I love that everything goes right into the slow cooker after a quick sear.
But if you need a few more reasons, I got you:
- Minimal prep, major payoff - Just sear the roast and toss it all in the slow cooker.
- Tropical vibes all year long - Fresh and canned pineapple make it bright and sweet.
- Ultra-tender beef - The chuck roast slow cooks to melt-in-your-mouth perfection.
- One-pot wonder - Serve it over jasmine rice and dinner's done.
Ingredients
This slow cooker hawaiian pot roast is jam-packed with flavor and nutrients, all made with minimal effort!. Here's what you'll need:
- Chuck roast (about 3 lbs): A well-marbled cut that turns melt-in-your-mouth tender in the slow cooker.
- Onion and carrots: Classic aromatics that add depth and natural sweetness to the sauce.
- Fresh and canned pineapple: The fresh adds extra flavor and texture, the canned (with juice!) brings that signature tropical sweetness.
- Garlic and ginger: Essential for bold, aromatic flavor with a little zing!
- Low-sodium soy sauce: Adds savory, salty depth without overpowering the dish.
- Rice vinegar: A touch of acidity to balance the sweet and savory elements.
- Red pepper flakes: A little heat to wake things up!
- Beef broth: Builds a rich, flavorful base for everything to simmer in.
- Olive or avocado oil: For searing the roast before slow cooking-locks in flavor!
- Salt and pepper: The basics, but crucial for seasoning every layer.
- Jasmine rice + green onions: To serve and finish it off. Simple, fresh, and fragrant.
📝 Full measurements and instructions are in the printable recipe card at the bottom of this post!
Variations and Add-Ons
Want to make it your own? Try these:
- Add extra veggies like bell peppers or green beans in the last half hour of cooking for color and crunch
- Use tamari instead of soy sauce for a gluten-free option
- Toss in a few slices of jalapeño for more heat!
What to Serve It With
This slow cooker hawaiian pot roast is rich and saucy-perfect with:
- Steamed jasmine rice (my go to)
- Mashed taro root for full Hawaiian vibes
- Hawaiian sweet rolls to soak up that sauce
Equipment
Here's what I use to pull this off with minimal cleanup:
- 6-8 quart slow cooker
- Cast iron or heavy-bottomed skillet for searing
- Chef's knife and cutting board
Storage and Reheating
If you happen to have any leftovers, follow these tips for best results!
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months-thaw in the fridge overnight
- To reheat: Simmer gently on the stovetop or microwave until warmed through
Slow Cooker Hawaiian Pot Roast
- Total Time: 4 hours 20 minutes
- Yield: Serves 6
Description
Sweet, savory, and slow-cooked to perfection, this Hawaiian Pot Roast is an easy dinner with big tropical flavor-tender beef, juicy pineapple, and a soy-ginger sauce that's perfect over jasmine rice. Save this one for your next cozy weeknight meal!
Ingredients
- 3 lb boneless chuck roast beef
- 2 tbsp olive oil (or avocado oil)
- 1 teaspoon salt
- ½ 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
- ½ 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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Instructions
- Pat the chuck roast dry and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 3-4 minutes per side until nicely browned. Remove from heat and transfer the roast to the slow cooker.
- While the skillet is still hot, pour in a splash of the beef broth (about ¼ cup) to deglaze the pan, scraping up any browned bits with a wooden spoon. Pour that flavorful liquid into the slow cooker.
- Add the diced onion, carrots, and fresh pineapple to the bottom of a 6-8 quart slow cooker, spreading them out in an even layer. Add the seared roast on top.
- Pour in the canned pineapple with juice, remaining beef broth, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes. Stir gently to combine, keeping the roast mostly intact in the center.
- Cover and cook on low for 8 hours (or high for 4-5 hours), until the beef is tender and easily shreds with a fork.
- Carefully remove the roast and shred it with two forks. Return the meat to the slow cooker and stir to coat in the sauce.
- Serve hot over jasmine rice. Garnish with green onions.
Notes
Optional sauce topping: Want a thicker, richer sauce? Ladle about 1 cup of the liquid from the slow cooker into a skillet. Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer over medium-low heat, stirring occasionally, until thickened-about 10 minutes. Finish with a tablespoon of butter for a glossy, velvety finish.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian Inspired
Mindy says
The printable recipe with measurements does not match the description
Aberdeen says
WOW thank you for bringing this to my attention! There was an issue with the recipe card number for my past few posts - fixing this now and updating them individually to be CERTAIN the correct recipes are being shared. Again thank you Mindy, much appreciated!