Cuban Ropa Vieja

Season the flank steak or chuck roast generously with salt and pepper. Heat olive oil in a large pan over medium-high heat and sear the beef until browned on all sides to lock in juices and develop flavor.

Remove the beef from the pan and add sliced onions, bell peppers, and minced garlic. Sauté in the residual oil until softened and fragrant, creating an aromatic base for the sauce.

Stir in tomato sauce or crushed tomatoes, sliced green olives, cumin, oregano, and bay leaves. Pour in white wine or beef broth to deglaze the pan, loosening browned bits and blending flavors together.

Return the seared beef to the pan or transfer the mixture to a slow cooker. Cover and cook on low heat for about 3 hours (or 6-8 hours in a slow cooker) until the beef is tender and easily shreds with a fork.

Shred the fully cooked beef directly in the sauce using two forks. Simmer the shredded beef for an additional 15-20 minutes to allow flavors to meld and the meat to absorb the sauce thoroughly.