Season generously beef with salt and pepper on both sides, I like to press in the salt/pepper into the meat.

Using a paring knife, cut three slits into the meat and stuff each slit with a clove of chopped garlic pieces.

Prep Veggies.  Slice the pepper and onion.  Add the sliced onions and peppers to the crockpot.

Sear Meat.  Heat a large skillet to medium high heat.  Add extra virgin olive oil to pan. Place beef chuck roast in the pan and sear for 5 minutes, without touching the meat.  Flip and sear the other side for an additional 5 minutes.  Remove seared meat and place in crockpot on top of sliced onions and peppers.

Make Sauce.  In a small bowl, add sliced garlic cloves, tomato sauce, tomato paste, red wine vinegar, cumin, oregano, sea salt, chili powder, smoked paprika, ground allspice and cilantro. Mix everything together.

Pour the sauce over the beef and veggies.  Making sure meat is all covered.

Cover and cook on HIGH for 6 hours or LOW for 8-9 hours.

Once cooked, remove meat from the crock pot and shred using two forks. Add the shredded beef back to the crock pot and mix in with sauce.

Serve over a bed of cilantro lime rice, black beans and fried sweet plantains. I like to add more fresh chopped cilantro and a lime wedge.

Enjoy!