Hawaiian Pot Roast is easy to toss in one pot and cook low and slow until fork-tender. Enjoy tropical flavors from pineapple, pepper flakes, and soy sauce!
This tangy, sweet pot roast recipe is the perfect Family Dinner to make you feel like you’re on a tropical vacation even on a chilly night. For more Hawaiian recipes try Kalua Pork or Pineapple Chicken.
HAWAIIAN POT ROAST
Traditional Pot Roast is wonderfully easy to add flavorful spins to. The fork-tender meat perfectly absorbs the taste of the ingredients around it during the long cook time. In this delicious meal that means the beef roast gets its juicy, tangy flavor from Hawaiian gravy.
We’ve also made other pot roast recipes like Dr. Pepper Pot Roast, French Onion Pot Roast, or Mexican Pot Roast. So, the next time you have a chuck roast there are plenty of versions you can experiment with to find your roast of choice.
It’s hard to think of a more perfect comfort food than a roast recipe that makes you feel like you’re on the beach. This delicious recipe does exactly that. The Hawaiian gravy is made with pineapple chunks, red pepper flakes, onion, and soy sauce. The sauce makes the meat tender and infuses it with a tropical flavor. Try serving up the fork-tender pot roast over medium bowls of white rice for a perfectly filling and delicious meal.
MORE POT ROAST RECIPES
MORE COOKING METHODS FOR HAWAIIAN POT ROAST
Slow Cooker Hawaiian Pot Roast:
- Before you add the chuck roast to the slow cooker add vegetable or olive oil to the base of a skillet or pan.
- Season the roast with salt and pepper. Add the chuck roast and brown roast on all sides. Add the sliced medium onion to the pan and cook until translucent.
- Move the meat and onions to your crock pot.
- Add carrots, pineapple chunks with pineapple sauce, beef broth, ginger, garlic soy sauce, rice vinegar, and red pepper flakes to the slow cooker.
- Cover the crock pot and cook on high for 6 hours or low for 9 hours.
- After the cooking time, take the fork-tender pot roast out and serve it with the sauce and green onions over the top.
- If you want a thicker gravy, whisk together 1 tablespoon cornstarch and 1 tablespoon water. Add the cornstarch slurry to the cooking liquid a half hour before it’s done cooking.
Pressure Cooker Hawaiian Pot Roast
- Start the instant pot recipe off by setting your 6-quart electric pressure cooker to saute mode and adding vegetable or olive oil to the base.
- Place the seasoned roast in the pressure cooker and brown meat on all sides.
- Add the onion and cook until translucent.
- After the prep time, add in the other Instapot Hawaiian Pot Roast ingredients on top.
- Seal and cook on high pressure for 45 minutes.
- Do a quick release for 5 minutes, then open the pressure cooker.
- Take the meat, carrots, and pineapple chunks from the instant pot. If you want the gravy thicker whisk in 1 tablespoon cornstarch. Then pour the sauce over the pot roast and add green onions on top.
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VARIATIONS ON HAWAIIAN POT ROAST
- Veggies: For some vegetables in the recipe add 2-3 cups mushrooms, 3-5 celery stalks, or 1-2 sliced bell peppers. You can do a combination of red, yellow, or green peppers.
- Seasoning: For flavor additions try adding bay leaves, a teaspoon ginger, or paprika to the recipe. If you add bay leaves make sure to take them out of the pot roast recipe before serving.
- Hawaiian gravy: There are lots of different ingredients you can add to the cooking liquid to experiment with the flavor of the Hawaiian gravy. Try mixing in barbecue sauce, tamari sauce, or add a little sweetness with brown sugar. You could also make a more creamy pot roast recipe by adding sour cream. Mix the sour cream into the sauce before serving for a creamy consistency.
SIDES TO SERVE WITH HAWAIIAN POT ROAST
HOW TO STORE HAWAIIAN POT ROAST
- Serve: Don’t leave Hawaiian Pot Roast sitting out for longer than 2 hours.
- Store: Once the roast has cooled seal it, and store it in the fridge for up to 3 days.
- Freeze: You could also freeze Hawaiian Roast for up to 3 months. Just let it thaw out in the fridge before you reheat the meal.
- 3- pound beef chuck roast , boneless
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 yellow onion , diced
- 1 pound carrots , peeled and cut into 2" chunks
- 20 ounces canned pineapple chunks , do not drain
- 3 cups beef broth
- 1 teaspoon ground ginger
- 3 garlic cloves , minced
- 1/3 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1 tsp red pepper flakes
- 4 green onions , thinly sliced
- Preheat your oven to 325 degrees.
- Season the chuck roast with Kosher salt, and pepper.
- Add chuck roast to a large dutch oven on high heat and brown, deeply, for 4-5 minutes on each side.
- Add onions and cook, stirring occasionally until translucent, about 3-4 minutes.
- Add carrots, pineapple chunks with juice, beef broth, ginger, garlic, soy sauce, rice vinegar, and red pepper flakes, and cook for 3 - 3 ½ hours.
- If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.
- Garnish with green onions to serve.