Ropa Vieja

• 3 1/2 lbs chuck roast
• salt and pepper (to taste)
• 3 tablespoons olive oil, divided
• 1 cup water
• 2 onions, sliced
• 2 large garlic cloves, minced
• 1 green pepper, chopped
• 1 (16 ounce) can tomato sauce
• 1 teaspoon salt
• 1 bay leaf
• 1/2 cup red wine
• hot cooked rice (for serving)

1. Season meat with salt and pepper.
2. Heat 2 tbsp oil in a large pot and brown meat well on both sides.
3. Add water. Cover and simmer over low heat 2 1/2 hours
4. Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
5. Heat remaining oil in large pot.
6. Saute onions and garlic apx 2 minute (do not let garlic brown).
7. Add green pepper. Saute apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
8. Cover. Simmer over low heat 20 minute
9. Remove bay leaf.
10. Serve over rice.

chuck roast, salt, olive oil, water, onions, garlic, green pepper, tomato sauce, salt, bay leaf, red wine, rice

Taken from www.food.com/recipe/ropa-vieja-223861 (may not work)