• Heat the 1 tablespoon oil in a large skillet, and brown the roast on all sides. Note: You can skip this step if you'd like.
• Chop the garlic. In a small bowl, whisk together the 2 cloves garlic, 1 tablespoon cumin⠀, ½ teaspoon dried oregano⠀, 1 cup beef broth⠀, 2 tablespoons lime juice, ½ teaspoon sea salt⠀ and ¼ teaspoon black pepper⠀. Add in 2 tablespoons diced chipotle peppers (or substitute 2 tbsp. chipotle in adobo, but check the label!).
• Transfer the 2 lbs. chuck roast to your crockpot. Pour the chipotle and broth mixture into the slow cooker over the roast. 
• Cover the slow cooker and set it to low. Cook for 6 hours, until the beef is fall-apart tender. 
• Meanwhile, slice the 2 bell peppers and onions. Using the same skillet you browned the beef in, sauté the vegetables over medium heat in 1 tbsp of oil, for about 7-9 minutes, stirring occasionally. Set it aside.
• Tear or chop the 6 cups romaine lettuce⠀ for salads.
• Once it's cooked and very tender, remove the beef from the slow cooker and set it in a large bowl. Using two forks, shred the beef, setting aside any tough fatty pieces.
• Return the shredded meat to the slow cooker, cover, and set it to "Keep Warm," for at least 15 minutes or until you're ready to eat.

Assemble and Serve

• Cut the avocados just before you're ready to eat. Divide the romaine among four bowls. Top each bowl with the beef, 2 cups cooked rice, 2 avocados, 1 cup fresh pico de gallo, 15 cilantro leaves⠀ and 1 lime slices.