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Ingredients Jump to Instructions ↓

  1. 1 (4-lb.) boneless top chuck roast

  2. 2 teaspoons fajita seasoning

  3. 2 tablespoons vegetable oil

  4. 2 (14 1/2-oz.) cans Mexican-style stewed tomatoes

  5. 2 cups water

  6. 4 cups hot cooked rice

  7. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Rub both sides of roast evenly with fajita seasoning.

  2. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides.

  3. 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.

  4. Skim fat from tomato liquid in Dutch oven, and discard. Stir shredded beef into tomato liquid.

  5. Combine rice and parsley. Serve beef mixture over rice.

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