📖 Instructions

1. First, grab your chuck roast and give it a good rinse. Pat it dry with paper towels.
2. Now, season the beef generously with salt and pepper. Don't be shy, really get it in there!
3. Heat up some olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until it's nicely browned. This should take about 3-4 minutes per side. Remove the beef and set it aside.
4. Add the chopped onion, bell pepper, and garlic to the pot. Cook until the onions are translucent and the veggies are softened, about 5-7 minutes. Man, that smell is already making me hungry!
5. Stir in the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, white vinegar, bay leaf, and a pinch of sugar. Give it a good mix.
6. Return the beef to the pot. Make sure it's mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, use a pressure cooker to speed things up – about 45-60 minutes should do it! My pressure cooker is a lifesaver on busy weeknights.
7. Once the beef is cooked, remove it from the pot and let it cool slightly. Shred it with two forks. It should practically fall apart!
8. Skim off any excess fat from the sauce in the pot. Return the shredded beef to the pot and mix it with the sauce. Let it simmer for another 15-20 minutes to allow the flavors to meld together. This is where the magic happens!
9. While the beef is simmering, let's get started on the arepas. In a large mixing bowl, combine the masarepa (pre-cooked corn flour) with salt.
10. Gradually add warm water, mixing with your hands until a soft, moist dough forms. The dough should be pliable but not sticky. If it's too dry, add a little more water; if it's too sticky, add a little more masarepa. This part might take some practice, but don't worry, you'll get the hang of it.
11. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/2 inch thick. They should look like little hockey pucks!
12. Heat a lightly oiled skillet or griddle over medium heat. Cook the arepas for about 5-7 minutes per side, or until they are golden brown and slightly puffed up. They should have a nice crust on the outside but still be soft on the inside.
13. Once the arepas are cooked, carefully slice them open horizontally without cutting all the way through. Like you're making a pita pocket.
14. Stuff each arepa with the spicy shredded beef. You can also add other toppings like avocado, black beans, shredded cheese, or a dollop of sour cream. Get creative! I personally love adding a bit of crumbled queso fresco.
15. Serve the arepas immediately and enjoy! These arepas are perfect for a quick lunch, a satisfying dinner, or even a fun party snack. Buen provecho!