2 lbs roast (sirloin or chuck roast)
2 sweet onions (sliced)
1 medium green bell peppers (seeded and thinly sliced)
2 garlic cloves (minced)
2 bay leaves
6 tbsp fresh lemon or lime juice
½ tbsp parsley
4 tbsp olive oil
1 tsp salt
Pepper to taste
Lime or lemon wedges
Place steak in a Dutch Oven and add water enough to cover the meat. Add the bay leaves, cover and simmer over medium heat for about 1½ hours, or until tender. Remove from heat, keep it cover, and allow it to cool at room temperature.
Once cool enough to handle, shred the meat using two forks and then, place it in a mixing bowl. Combine the lemon juice and garlic and add it to the meat. Add salt and pepper, cover, and let it marinade overnight.
In a large skillet, add olive oil and heat over medium-high. Remove meat from marinade and fry for about 10 minutes, or until lightly brown (stirring frequently to fry all sides)
Add the onion, bell pepper and parsley and continue frying for an additional 10 minutes or until onion and pepper are tender and meet is browned (not burned).
Remove from heat and serve with lemon or lime wedges on the side to sprinkle over meat. Can be served with rice.