Pat the beef chuck roast dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, and cumin. Rub this seasoning mixture thoroughly over all surfaces of the roast.

In the basin of a slow cooker (Crockpot), whisk together the crushed pineapple (undrained), beef broth, apple cider vinegar, brown sugar, minced garlic, chopped chipotle peppers, and adobo sauce until well combined.

Carefully place the seasoned roast into the slow cooker, nestling it into the liquid mixture. Cover the slow cooker.

Cook on LOW for 7 to 8 hours, or on HIGH for 4 hours, until the beef is fork-tender and easily shreds apart.

Once cooked, carefully remove the roast from the slow cooker and set it aside on a cutting board. Use two forks to shred the meat.

Skim any excess fat from the liquid remaining in the slow cooker. If you prefer a thicker sauce, you can transfer the liquid to a saucepan and simmer on the stovetop until reduced by about one-third. Return the shredded beef to the sauce and toss to coat.

Serve hot over white rice, mashed sweet potatoes, or between tortillas for tacos.