Terrie's Delicious Mexican Pot Roast

Ingredients:

2 lbs beef shoulder
2 cloves garlic, smashed
1 large onion, sliced
1 (28 oz) can crushed tomatoes
1 tsp chilli powder
1 tsp cayenne pepper
1 tbs ground cumin
3 bay leaves (optional)
Salt, Pepper
Extra Virgin olive oil

Directions:

Season all sides of the beef with a fair amount of salt, pepper, and garlic. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tbs of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 2 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is tender. Let meat cool in liquid. Shred meat and set aside.