Generously season the beef chuck roast with salt and pepper on all sides. Sear the roast in a skillet over medium-high heat for 3–4 minutes on each side until browned.

Transfer the seared roast into your slow cooker. Add chopped onion, minced garlic, diced chipotle peppers, and pineapple chunks.

In a mixing bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika. Pour over the roast and vegetables.

Cover the crockpot and cook on low for 8–10 hours or on high for 4–6 hours until fork-tender.

Carefully remove the roast and shred it using two forks. Return the shredded beef to the sauce in the crockpot, absorbing flavors for 10–15 minutes.

Prepare your bowl components: cook rice, warm black beans and corn, slice avocado, chop bell pepper and cilantro.

To assemble, layer rice, shredded beef mixture, black beans, corn, fresh bell pepper, avocado, and cilantro. Serve with lime wedges.