Cuban Ropa Vieja

1 Beef chuck or pot roast, 3 1/2 lbs.
Salt & pepper to taste
1/3 cup Olive oil
1 cup Water
1 lrg Yellow onion peeled & sliced
2 x Cloves garlic, peeled & crushed
1 x Green bell pepper, cored, seeded & chopped
1 cup Tomato sauce
1 tsp Salt
1 Bay leaf
1/2 cup Dry white wine

Rub salt & pepper into the meat. Heat a large covered frying pan or stove-top casserole, add a bit of the oil & brown the meat well on both sides then add about 1 c. of the water. Cover & simmer 2 hours (until very tender) - if the pan dries out add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from pan and debone and shred the meat.

Reheat the pan & add remaining oil. Saute the onion & garlic until clear. Add green pepper & saute for a few minutes more. Add the remaining ingredients, along with the shredded meats & juices. Cover & simmer on low heat for 15 to 20 minutes more. Serve with yellow rice and salad.