Shredded Beef over Rice

Ingredients

• 4-lb. boneless beef top chuck roast
• 1-oz. pkg. fajita seasoning mix, divided
• 2 T. canola oil
• 14-1/2 oz. can diced tomatoes
• 14-1/2 oz. can Mexican-seasoned stewed tomatoes
• salt and pepper to taste
• 3/4 c. water
• 4 c. cooked rice
• 2 T. fresh parsley, chopped

Instructions

1. 1Coat both sides of the chuck roast with two to three teaspoons of the fajita seasoning mix. Warm the canola oil in a large Dutch oven over medium-high heat. Place the roast in the pot and sear it on all sides for about five minutes until browned.
2. 2Move the browned roast into a slow cooker. Pour in the diced tomatoes, Mexican-seasoned stewed tomatoes with their juices, water, and the rest of the fajita seasoning. Secure the lid and cook on the high setting for three to four hours.
3. 3Turn the slow cooker down to the low setting and continue cooking for another two to three hours until the meat is completely tender. Take the roast out of the cooker and use two forks to pull the beef into shreds.
4. 4Transfer the remaining tomato liquid from the slow cooker into a large bowl and skim any excess fat from the surface. Season the gravy with salt and pepper to your liking, then mix the shredded beef back into the liquid. In a separate bowl, toss the cooked rice with the chopped fresh parsley.
5. 5Spoon the warm shredded beef and its rich tomato gravy generously over the parsley rice.
6. 6Store any leftover beef and rice in separate airtight containers in the refrigerator for up to four days.

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