Peel the carrots and the potatoes. Cut the carrots diagonally into ¼ of an inch thick. Cut the potatoes to about 1 inch thick.
Cube the chuck roast to about 1 to 1 ½ inch thick pieces.
In a large Dutch oven add the oil over high heat. Wait for the oil to be hot, add your meat and salt. Sear for 8 minutes. Flip the meat a couple of times. Then add tomato sauce and sofrito and cook for 1 minute.
Now add the beer and cook for about 6 minutes. Add the bay leaves, 6 cups of water, half of the carrots, and half of the potatoes. Cook for 30 minutes with the lid on. Make sure to stir 2 or 3 times.
Add 2 cups of water, sazón, vinegar, garlic powder, onion powder, and the rest of the veggies. Lower the heat to medium-high. Stir and finish cooking for 30 minutes. Crack the lid just a bit and make sure to stir a couple of times.
Notes
Meat:For this recipe, you can use either a chuck roast or chuck steak and cut it into cubes. You can also use the stew meats that come pre-cut from the supermarket.Beer:I use Corona or Modelo beer. Use any light-colored beer you prefer. Make sure to let your beer come to room temperature before adding it so it doesn't lower the temperature of your pan. Veggies:As far as vegetables you can add pumpkin (I like Kent/Jap or squash.) Any starchy vegetable will be a good addition. Sometimes I like to add a can of beans and is so delicious.