Easy Shredded Beef Over Rice |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 1 |
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This dish is known as ropa viejo (ROH-pah VYAY-hoh), Spanish for old clothes. We like that Beth gave it a tasty twist by using fajita seasoning as a rub. Ingredients:
1 (4-lb.) boneless top chuck roast |
2 teaspoons fajita seasoning |
2 tablespoons vegetable oil |
2 (14 1/2-oz.) cans mexican-style stewed tomatoes |
2 cups water |
4 cups hot cooked rice |
2 tablespoons chopped fresh parsley |
Directions:
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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