Directions

1. Heat vegetable oil in a large skillet over medium-high heat then add roast to hot pan and cook until browned on all sides, about 4 minutes per side.

2. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast and add onions and bell peppers.

3. In a small bowl mix together tomato paste, garlic, olive oil, cumin and salt, then add to slow cooker. 

4. Cook on high for 1 hour. Decrease heat to low and cook until beef is tender enough to shred, about 8 hours.

5. Remove beef from slow cooker and shred on a work surface 
using 2 forks. Return shredded beef to slow cooker; add 
vinegar and cilantro and mix well. 

6. Cook on low for 1 hour more. Stir in sliced olives before serving and garnish with more cilantro.