This is an extremely delicious, and rather simple, if time consuming 
Cuban dish.  A favorite at my house. It's adapted form The Frugal 
Gourmet on our Immigrant Ancestors

-about 3 1/2 lbs chuck roast beef
-2 onions, chopped
-1 or 2 green peppers, chopped
-4 cloves of garlic, chopped
-2 cups tomato sauce
-1 cup wine
-2 bay leaves
oil, salt, pepper, water

Salt and pepper the meet. In a large pan, brown the meat in a little bit 
of oil on both sides. Add about 1 cup of water and simmer, covered, until 
done, about 2 hours. Turn off heat, and allow to cool down, covered, in 
the pan.

Shread the meat. Add the broth from the pan. In a clean pan, heat some 
oil. Brown onions and garlic. Add green pepper and cook for a few 
minutes. Add meat, broth, tomato sauce, wine, bay leaves and salt to 
taste. Cook for about 1/2 hour. Serve with rice

ALTERNATIVE FOR COOKING/SHREADING MEAT

A reader has come up with this alternative:

"What I have done successfully is pre-cook  the meat
under the broiler to at least medium-rare.  Then I have used my food
processor with pulsing action to shred meat.  It is particularly effective
if you are using a cut with strong grain to the meat (eg. flank or brisket)
and cutting the meat against the grain in the desired length or longer
before feeding into the food processor.  Do a little at a time and watch out
for how long you process or you will mince the meat instead of shredding.
Obviously, this is an excellent technique for mincing any meat such as fully
cooked chicken for chicken salad. "