Preheat oven to 350 degrees.
Pat the beef dry and sprinkle with 1 tsp salt and freshly ground black pepper.
Heat 2 tbsp vegetable oil in a Dutch oven over high heat. Once the pan is smoking hot, add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not get rid of the drippings and browned bits in the pot, they are key to the flavor.)
Add the sofrito to the pot and cook over medium heat for 2-3 minutes, stirring occasionally.
Then add the oregano, cumin and smoked paprika. Cook for another 2-3 minutes, stirring occasionally so the spices are well combined.
Add the water, puréed tomatoes, bay leaves and peppers. Simmer for 5 minutes.
Return the browned chuck to the pot. Bring to a boil, reduce the heat to low, cover and place in preheated oven for 2- 2 ½ hours or until the beef is fork tender and falls apart easily.
Discard the bay leaves.
Transfer the beef to a plate and shred it.
Add the shredded beef back into the pot, give a good mix, cover and put back in the oven for 15 more minutes.
Remove from the oven and add more salt and pepper to taste (I used about 1 ½ tsp).
Serve with rice, black beans and sweet plantains.