Set your slow cooker to sauté function, if your slow cooker does not have this function use a pan over medium heat. Season the Boneless Chuck Roast (3 pound) with Kosher Salt (1 1/2 tablespoon), Freshly Ground Black Pepper (2 teaspoon), Paprika (3 tablespoon) and Ground Cumin (2 teaspoon). Place in the slow cooker with Olive Oil (4 tablespoon) and sear the outside of the roast for 4-5 minutes per side.
Once seared, add the Water (3/4 cup), Pineapple Mango Salsa (1 cup), chopped Onion (2), chopped Bell Pepper (3), minced Garlic (3 clove), and Bay Leaf (1), and mix everything around so that the meat is coated.
Set your slow cooker and cook for 8-10 hours.
Once fork tender, pull the meat apart. On Whole Wheat Tortilla (to taste) add the pulled meat and some peppers and onions. Layer some Shredded Mexican Cheese Blend (to taste) on top followed by Avocado (to taste) and finally Hot Sauce (to taste).