Ingredients:

  • 2.5 lbs beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, sliced into strips
  • 1 large red bell pepper, sliced into strips
  • 4 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, no salt added
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup manzanilla olives, sliced
  • 1 tbsp capers, drained
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Season the beef generously with salt and pepper. Heat olive oil in a Dutch oven over medium high heat. Sear the meat for 5-7 minutes per side until a deep mahogany crust forms. Remove the meat and set it aside on a plate. Note: Don't move the meat too early or you'll break the crust
  2. In the same pot, add the onions and peppers. Sauté for 6-8 minutes until softened and translucent. Stir in the minced garlic, cumin, and oregano, cooking for 60 seconds until the aroma hits you.
  3. Stir in the tomato paste, then deglaze the pot with beef broth, scraping up the brown bits (fond) from the bottom. Add diced tomatoes and the bay leaf. Return the beef and any accumulated juices to the pot.
  4. Cover with a tight lid and simmer on low for 2.5 to 3 hours, until the meat pulls apart with minimal effort. You'll know it's ready when a fork slides in and twists without resistance.
  5. Remove the beef to a cutting board. Use two forks to shred the meat along the grain into long, thin strips. Note: Shredding against the grain makes it too crumbly
  6. Return the shredded beef to the pot and simmer with the sauce for a final infusion of flavor for about 10 minutes.
  7. Stir in the sliced manzanilla olives, capers, chopped fresh parsley, and fresh lime juice. Sizzle it one last time on medium heat before serving.