1-First: start by preparing your sauce: blend 1/4 cup extra virgin olive oil, 1/4 cup tomato paste, 1/4 cup tamari or soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon fresh ginger, 1 to 3 chipotle chilies, 1 tablespoon paprika, 1 tablespoon fresh thyme, and salt and pepper to taste until the chilies are chopped. This step creates a flavorful base that infuses the meat with amazing taste.

2-Next: for the crockpot method, place your 4-pound beef chuck roast in the crockpot and pour the blended sauce over it, coating well. Add 1 1/2 cups pineapple chunks and 1 cup water around the roast. Cook on LOW for 5 hours or HIGH for 3 hours until the meat is tender and easy to shred. Don’t forget you can also use the oven method: preheat to 325°F, place the roast in a large pot, add the sauce, pineapple, and water, cover, and roast for 2 1/2 to 3 hours, then uncover and cook at 425°F for 10 minutes to caramelize.

3-While the roast cooks, whip up the Pineapple Avocado Salsa by mixing 1 1/2 cups chopped pineapple, 1 chopped avocado, 1 chopped fresh jalapeño, 1/2 cup chopped fresh cilantro, and 1 tablespoon fresh lime juice in a bowl it’s a fresh, zesty topper that brightens every bite! For the Bang Bang Sauce, combine 1/2 cup mayonnaise, 1/3 cup sweet Thai chili sauce, 2 tablespoons tamari, 1 clove garlic, 2 teaspoons lime zest, and 1 tablespoon lime juice in another bowl for a creamy, spicy finish.

4-Finally, serve the shredded beef and pineapple over rice, topping with the salsa and Bang Bang Sauce for a complete bowl. This method keeps things simple yet packed with flavor, making it a go-to for home cooks everywhere.