Ropa Vieja

I got this from one of Jeff Smith's "Frugal Gourmet" cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast.

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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 ½ 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. Sauté onions and garlic apx 2 minute (do not let garlic brown).
7. Add green pepper. Sauté 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.