Cuban-Style Shredded Beef

• 3 hrs 45 min
• 8 SERVINGS
• 270 Cal
• 32 g Protein

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 to 4 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth or water
• 1 can (6 ounces) 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
• Chopped fresh parsley (optional)

Cooking:

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Cross Rib Roast Boneless in stockpot; brown evenly. Pour off drippings, season with salt and black pepper.
2. 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 to 3 hours or until beef is fork-tender.
3. Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.
4. Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.
5. Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.