Season the beef chuck roast with salt and black pepper on all sides.

In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.

Transfer the seared roast to the crockpot.

In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened.

In a bowl, mix together beef broth, pineapple juice, minced chipotle pepper, adobo sauce, soy sauce, brown sugar, cumin, and smoked paprika. Pour this mixture over the roast in the crockpot.

Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender and easily shredded.

Once cooked, shred the beef with two forks and stir it back into the sauce.

To serve, layer cooked rice in bowls, top with shredded beef, black beans, corn, diced avocado, and fresh cilantro. Squeeze lime juice over the top before serving.