Generously season the beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until a rich brown crust forms.

Transfer the seared roast into the crockpot. Surround it with chopped onion, minced garlic, and diced chipotle peppers. Add the pineapple chunks evenly around the meat.

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

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

Carefully remove the roast and shred it into bite-sized pieces. Return the shredded beef to the crockpot and let it soak in the sauce for 10-15 minutes.

Prepare the bowl ingredients by cooking your choice of rice. Warm the black beans and corn. Chop red bell pepper and fresh cilantro, and slice the avocado.

To assemble, start with a scoop of rice, layer with shredded beef, and top with black beans, corn, chopped bell pepper, and avocado. Garnish with cilantro and serve with lime wedges.