Hawaiian Pot Roast

10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

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 serving on plate


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.

Hawaiian Pot Roast in pot

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.



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.

Hawaiian Pot Roast serving on plate

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.

Hawaiian Pot Roast in pot


  • 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 Pot Roast in pot

  • 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. 



  • 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.

Hawaiian Pot Roast in pot

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Hawaiian Pot Roast

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!
Yield 10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine Hawaiian
Author Sabrina Snyder


  • 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.


Calories: 342kcal | Carbohydrates: 16g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 1163mg | Potassium: 758mg | Fiber: 2g | Sugar: 11g | Vitamin A: 7731IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 4mg
Keyword: Hawaiian Pot Roast

Hawaiian Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Why does it say to preheat oven to 325 degrees? The directions say to add the chuck roast to a dutch oven to brown, then add all other ingredients and cook for 3-3/12 hrs. There is no mention of cooking in the oven.

  2. Could I make your crock pot pot roast recipes using a bottom round roast? They all sound delicious and the roasts I have left in the freezer all are marked bottom round.
    I don’t find any recipes calling for that cut of beef.

    1. Yes, though bottom round roast is leaner than a chuck roast so you may need to add some additional fat to prevent it from drying out. Good luck!

  3. Love, love all your recipes!! I’m reducing the number of servings to 5, how long should you cook this dish in a slow cooker?

    1. I’d say low for 6-8 hours. Just keep an eye on it towards the end so it doesn’t dry out. Good luck!