Use a Boneless Shoulder Roast and a blend of spices to create this tasty Latin American meal. Place on hot cooked rice to complete the dish.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Shoulder Roast Boneless in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.
Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.
Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.
Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.
Test Kitchen Tips Avoid lifting the lid of your cooking vessel, which releases valuable heat and moisture and can significantly increase the cooking time.