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

Place the seared roast into the crockpot and surround it with onions, garlic, chipotle peppers, and pineapple chunks.

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

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

Remove the roast from the crockpot and shred it into bite-sized pieces. Stir the shredded beef back into the sauce.

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

To serve, spoon rice into bowls and top with shredded beef, black beans, corn, red bell pepper, and avocado. Garnish with cilantro and serve with lime wedges.