Start by patting your beef chuck roast dry, then season generously with salt and pepper. In a large skillet, heat a splash of olive oil over medium-high heat. Once hot, carefully place the roast in the skillet, searing each side for about 3-4 minutes until browned all over.

After searing, transfer the beef to your crockpot. Next, add the chopped onions and minced garlic, followed by the chunky pineapple pieces and chipotle peppers.

In a separate bowl, whisk together pineapple juice, beef broth, tomato paste, soy sauce, Worcestershire sauce, ground cumin, and smoked paprika until smooth and well combined. Pour this vibrant sauce evenly over the beef 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.

Once cooked to perfection, carefully remove the beef from the crockpot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces.

While the beef absorbs all that deliciousness, cook your preferred rice according to package instructions. Warm your black beans and corn.

Now comes the fun part—assembling your Crockpot Chipotle Pineapple Pot Roast Bowl! Start by layering a generous serving of rice as the base, followed by a hearty scoop of the shredded beef and sauce. Top with warm black beans, sweet corn, diced bell pepper, creamy avocado slices, and a sprinkle of fresh cilantro. Don’t forget to serve lime wedges on the side!