Ingredients:
- 1 (2½-4 pound) boneless beef shoulder roast
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth or water
- 1 (6 ounce) can tomato paste
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano leaves
- 6 cloves garlic (minced)
- 2 bay leaves
- 1 large onion (thinly sliced)
- 2 medium green bell peppers (thinly sliced)
- 1/3 cup fresh lime juice
- Hot cooked rice
- Fresh parsley (chopped, optional)
Directions
Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.
Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2-3 hours or until beef is fork-tender.
Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4-6 pieces; shred with 2 forks.
Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4-7 minutes or until beef is heated through, stirring occasionally.
Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.