For the Pot Roast:

• 3–4 lbs beef chuck roast
• 2 cups pineapple chunks (fresh or canned)
• 1 cup pineapple juice
• 1–2 chipotle peppers in adobo sauce, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste
• 2 tbsp olive oil

For the Bowls:

• 4 cups cooked rice (white, brown, or cauliflower rice)
• 1 can black beans, drained & rinsed
• 1 cup corn kernels
• 1 red bell pepper, chopped
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges, for serving