Clamato Ropa Vieja

Combine oregano, cumin, salt and black pepper; rub seasoning all over roast.

In a large pot, heat oil over medium-high heat, place roast to sear all sides.

Add peppers, onion, garlic, and bay leaf saut for about 5-8 minutes.

Add Clamato, red wine, water, tomato paste and diced tomatoes, bring to simmer. Cover and cook 2 hours or until roast is tender over medium low heat.

Remove roast from sauce, pull or cut apart roast with grain of meat, pieces should be long and thin.

Return shredded meat back to braising liquid; cook for 30 minutes.

Remove from heat and let rest for 5 -10 minutes to thicken slightly.

Serve with white rice and fried ripe plantains.