Season the beef chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef for 3-4 minutes on each side until brown.

Transfer the seared beef to a crockpot. Surround it with chopped onions, minced garlic, chipotle peppers, and pineapple chunks.

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

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

Remove the roast, shred into pieces using forks, and return to the crockpot to soak in the sauce for 10-15 minutes.

Cook rice according to package instructions, warm black beans, drain corn. Chop red bell pepper and slice avocado.

To serve, place warm rice in bowls, top with shredded beef, black beans, corn, bell pepper, and avocado. Garnish with cilantro and lime wedges.