To make the shredded beef: Preheat the oven to 375°F. Heat a heavy duty dutch oven over medium-high heat. Add the oil and allow to heat through. Season the roast liberally with 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon granulated garlic, 1 teaspoons granulated onion, 1 teaspoons cumin, 1 teaspoon dried oregano and 1 teaspoon red pepper flakes. Sear the roast on all sides for a few minutes to form a browned crust. We're not looking to cook it at all, just make a nice crust. Remove from heat. Add the sliced bell peppers, jalapeños, onion, garlic, bay leaves, lime juice, tomato sauce, chicken or beef stock and the remaining seasonings (1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon cumin and 1 teaspoon dried oregano). Roast in the oven for about 3 to 4 hours or until the meat is tender and shredded easily.

To make the arepa dough: In a large mixing bowl combine the water, salt, vegetable shortening and 3½ cups corn flour. Mix by hand until it comes together into a somewhat moist and somewhat dry dough. If it's too wet, add a bit more corn flour. If it's too dry, add a bit more water. Cover with a damp kitchen towel and allow to rest 10 minutes.

Portion out the dough into 6-ounce balls and shape them into hockey pucks. They should be thick enough to cut in half later on. Place on a baking sheet as you shape them.

Heat a cast iron skillet or griddle over medium-high heat. Add about 2 tablespoons of corn oil and allow to heat through. Add the arepas in batches (2 or 3 at a time) and cook for about 2 minutes on the first side, or until golden brown and crispy. Flip over and continue to cook for another 2 minutes. Return to the baking sheet and continue frying the rest.

Place the arepas in a preheated 350°F oven, directly onto the oven racks and bake for about 10 to 15 minutes. You'll know they're ready when you tap them and they sound hallow like a drum. Remove from oven and allow to cool slightly.

Cut in half, like a bagel, using a serrated knife. You can make a slit and fill like a pocket, or you can cut all the way and use them as buns.

Fill each with black beans, shredded beef and any or all of the toppings listed. Serve warm. Enjoy!