Ropa Vieja

2 pounds boneless chuck roast

3 tablespoons oil

1 white onion, thinly sliced

1 green bell pepper, thinly sliced

2 teaspoons each cumin, dried oregano, and smoked paprika

1/2 cup dry white wine

1 cup beef stock 

1 (28-ounce) can diced tomatoes

1 cup manzanilla olives, chopped

Salt and pepper to taste

White rice and black beans, for serving

Season roast with salt and pepper. In a Dutch oven, heat oil over medium high heat until hot. Sear roast on all sides, then transfer to a plate. 

Add onion and pepper to pot and cook until lightly browned, about 6 minutes. Add spices and cook until fragrant, about 1 minute. Add white wine and scrape the bottom of the pot. Let wine cook until reduced by about half, about 3 minutes. Add beef stock and tomatoes, then return roast to pot. 

Bring to a simmer, then reduce heat to low. Cover and let cook for 2 1/2 to 3 hours or until roast begins to fall apart when pressed with the back of a fork. Remove from heat. 

Using two forks, shred roast into thin strips and stir in olives. Season with salt and pepper to taste. Serve with white rice and black beans.