Generously season the beef chuck roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast for 3–4 minutes on each side until it develops a rich, brown crust.

Carefully place the seared roast into your crockpot. Add chopped onions, minced garlic, and chipotle peppers. Follow with sweet pineapple chunks.

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

Cover the crockpot, then set it to cook on low for 8–10 hours, or high for 4–6 hours.

Once fully cooked, carefully remove the roast from the crockpot and shred it with two forks. Return the meat back to the crockpot.

While the beef rests, cook your rice. Warm the black beans and corn in a pot, and chop the red bell pepper. Slice the avocado.

Assemble the bowls with a scoop of rice, layer on the shredded beef, black beans, corn, red bell pepper, and avocado. Garnish with cilantro and serve with lime wedges.