Cuban beef

3 1/2 lbs. pot roast
1-2 Tablespoons Olive oil
1 cup water
1 onion finely diced
3 cloves garlic, diced
1 pepper, green or orange, diced
1 small can of tomato sauce
1 bay leaf
1 t. Cumin
1/2 cup red wine
Salt and pepper to taste

Salt and pepper the meat. To a pan, add olive oil and brown the meat. Add water and bay leaf.  Simmer for 2 hours, adding more water if necessary. Let cool. In a separate pan, cook onion, garlic until onions look clear. Add the pepper.  Shread the meat. Add the onion, garlic, peppers to the meat along with the wine and tomato sauce. Cook a few minutes until hot. Serve with rice, beans and fried plantains. Yum.