Generously season the beef chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes on each side until browned.

Place the seared roast into the crockpot, add the chopped onion and garlic, followed by the chipotle peppers and pineapple chunks.

In a bowl, whisk together the 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 set it to low for 8-10 hours or high for 4-6 hours. The roast is done when fork-tender.

Remove the roast from the crockpot and shred it into bite-sized pieces. Return the shredded beef to the crockpot, mixing it into the sauce and letting it rest for 10-15 minutes.

Cook the rice according to package instructions. Warm black beans and corn over medium heat until heated through. Slice avocado, chop red bell pepper, and cilantro.

Layer 1 cup of cooked rice at the bottom of each bowl, top with shredded beef, black beans, corn, red bell pepper, and avocado slices. Sprinkle with cilantro.

Serve warm, garnished with lime wedges.