Shelly's Recipe

SHREDDED BEEF OVER RICE - Easy

Category: Beef

1 (4 lb) boneless top chuck roast
2 tsp fajita seasoning
2 tbsp vegetable oil
2 (141/2 oz) cans Mexican-style stewed tomatoes
2 cups water
4 cups hot cooked rice
2 tbsp chopped fresh parsley

Rub both sides of roast evenly with fajita seasoning. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides.

Combine stewed tomatoes and 2 cups water; pour over roast in Dutch oven. Cover, reduce heat to low, and cook 4 hours or until roast is tender.

Remove roast, and shred using 2 forks. Skim fat from tomato liquid in Dutch oven, and discard. Stir shredded beef into tomato liquid. Combine rice and parsley. Serve beef mixture over rice. Serves 6-8