1. Set aside 1 cup each of chopped onions and green peppers.
  2. Put the roast in a dutch oven.
  3. Liquify tomatoes, juice included, in a blender and pour over the meat.
  4. Add remaining ingredients and enough wine to cover the everything.
  5. Cover and cook in a 350°F oven for about 3 hours.
  6. Take the meat out and set aside.
  7. Add the remaining onions and peppers to the pan.
  8. Simmer on top of stove until cooked down to a fairly heavy consistency (like spaghetti sauce).
  9. Meanwhile, shred the meat finely with your hands.
  10. Return the meat to the sauce.
  11. Serve over rice or noodles.