Step 1

Cut the chuck roast into big 4-5 chunks. In a bowl, mix in all the seasonings. Season all the pieces generously with the seasoning mix.

Step 2

Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.

Step 3

In the same pan, add in sliced onions and bell peppers and sauté for 10-15 minutes.

Step 4

Mix in garlic along with oregano, cumin, paprika, smoked paprika, cloves and allspice powders. Mix well.

Step 5

Pour in wine and cook for 5 minutes. Stir in crushed tomatoes and tomato paste and mix well.

Step 6

Add in chicken broth and cook for 5 minutes.

Step 7

Put beef chunks back into the mixture, along with bay leaves. Bring it to boil, then reduce heat to low. Cover and cook for 3-4 hours, or until meat is fork tender. (Give it a stir evert 30-40 minutes)

Step 8

Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce. (You can discard the excess fat if you wish, but we don't mind it)

Step 9

Stir in olives and capers and simmer for 15-20 minutes, uncovered until the sauce thickens up.

Step 10

Adjust salt and pepper to your liking and garnish it with parsley.

Step 11

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

Step 12

Cut the chuck roast into big 4-5 chunks. In a bowl, mix in all the seasonings. Season all the pieces generously with the seasoning mix.

Step 13

Heat oil in a skillet over medium high heat and sear the meat to golden brown all over. Plate it out.

Step 14

In the same pan, add in sliced onions and sauté for about 10 minutes, until soft and starting to brown up.

Step 15

Stir all ingredients, except olives and capers, together well in the slow cooker.

Step 16

Cover and cook 8-10 hours on low or 5-6 hours on high, or until meat is very tender.

Step 17

Once tender, remove the beef chunks to a plate and shred them using forks. Stir the shredded beef back into the sauce. (You can discard the excess fat if you wish, but we don't mind it)

Step 18

If there are excess juices, you can remove some to a bowl. Stir in olives and capers and cook for 15-20 additional minutes.

Step 19

Adjust salt and pepper to your liking and garnish it with parsley.

Step 20

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.

Step 21

Cut the chuck roast into big 4-5 chunks. In a bowl, mix in all the seasonings. Season all the pieces generously with the seasoning mix.

Step 22

Heat oil in instant pot set to SAUTE mode and sear the meat to golden brown all over. Plate it out.

Step 23

Add sliced onions and bell peppers and sauté for 10-15 minutes.

Step 24

Stir in beef chunks all remaining ingredients, except olives and capers.

Step 25

Seal lid and cook for 90 minutes on HIGH pressure. Allow pressure to naturally release.

Step 26

Remove lid and shred beef with two forks.

Step 27

Press SAUTE button, stir in olives and capers, and cook 10 minutes.

Step 28

Adjust salt and pepper to your liking and garnish it with parsley.

Step 29

Serve it with white rice, black beans and tostones, or see many other serving options in the body of the post.