• 2 pounds chuck(flank steak would also work) 

1 large yellow onion thinly sliced 

1 of each large green, red and yellow bell pepper, thinly sliced 

4 cloves garlic minced 

2 teaspoons dried oregano 

2 teaspoons ground cumin 

3 teaspoons of paprika 

1/8 teaspoon ground allspice 

1/8 teaspoon ground cloves 

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup dry white wine (or anadditional 1/2c broth if you would like to skip this) 

1cup of your favorite bone broth  

16 ounce can crushed tomatoes 

6 ounce can tomato paste 

2 bay leaves 

1 large carrot cut in half 

1 largestalk of celery cut in half 

1 cup greenolives, rinsed and drained and sliced 

1/2 cup roasted redpeppers, drained 

1/3 cup chopped fresh parsley 

1. Wash and cut/prep all produce 

2. Pat thechuck roastdry and sprinkle with salt and freshly ground black pepper. 

3. Heatavocado oil or tallowin a Dutch oven over high heat. Oncevery hot add the roast and brown generously on all sides. 

4. Transfer to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.) 

5. Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. 

6. Add the garlic and spices and cook for another minute. 

7. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan). 

8. Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes. 

9. Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or untilthe roast is fork tender and falls apart easily. 

10. Discard the celery,carrots and bay leaves. 

11. Transfer themeat to a plate and shred it. Return the shredded meat to the pot. 

12. Stir in the olives,roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste. 

13. Serve with rice, plantains,beans, potatoes or as a solo act!