Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top-down view of a bowl of slow cooker Hawaiian pot roast served over jasmine rice, with chunks of pineapple, carrots, shredded beef, and green onions, styled with a pineapple and fork in the background.

Slow Cooker Hawaiian Pot Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aberdeen
  • 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

Units Scale
  • 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

  1. Pat the chuck roast dry and season both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Carefully remove the roast and shred it with two forks. Return the meat to the slow cooker and stir to coat in the sauce.
  8. Serve hot over jasmine rice. Garnish with green onions.

Equipment

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

Find it online: https://www.aberdeenskitchen.com/2025/06/slow-cooker-hawaiian-pot-roast/