Dairy-Free Ropa Vieja (Cuban Shredded Beef)

Ingredients

• 2 lb Beef chuck roast
• 2 tablespoons Olive oil
• 1 large Onion
• 1 large Green bell pepper
• 1 large Red bell pepper
• 6 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1 cup Beef broth
• 1/2 cup Dry red wine
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 325°F (160°C). Season the 2 lb beef chuck roast evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Carefully place the seasoned 2 lb beef chuck roast into the hot oil and sear it on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium. Dice the 1 large onion, 1 large green bell pepper, and 1 large red bell pepper into approximately 1/2-inch pieces. Add the diced onion and bell peppers to the same pot and cook, stirring occasionally, until they have softened, which should take about 5-7 minutes.
3. 3Mince the 6 cloves of garlic. Stir the minced 6 cloves of garlic into the pot with the vegetables and cook for 1 minute more, until the garlic is fragrant. Pour in the 28 oz canned crushed tomatoes, 1 cup beef broth, and 1/2 cup dry red wine. Stir in the 1 teaspoon cumin, 1 teaspoon oregano, and 1 bay leaf.
4. 4Bring the mixture in the pot to a gentle simmer over medium heat on the stovetop. Carefully return the seared 2 lb beef chuck roast to the pot, ensuring it is mostly submerged in the liquid. Cover the pot tightly with its lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the beef is very tender and can be easily shredded with a fork; the internal temperature of the beef should reach 200-205°F (93-96°C) for optimal shredding.
5. 5Carefully remove the pot from the oven. Transfer the cooked 2 lb beef chuck roast to a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat or gristle. Return the shredded beef to the pot with the sauce. Place the pot back on the stovetop over medium-low heat and simmer, uncovered, for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6Before serving, remove and discard the 1 bay leaf from the pot. Serve the Dairy-Free Ropa Vieja hot with rice and other dairy-free sides.

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