4 lb boneless top chuck roast
2 tsp fajita seasoning
2 tbsp vegetable oil
28 oz canned Mexican-style stewed tomatoes
2 cups water
4 cups warm cooked rice
2 tbsp chopped fresh parsley
Rub both sides of roast evenly with fajita seasoning. In a large pot over medium-high heat, sear roast in hot oil until browned on all sides (about 5 minutes). Combine stewed tomatoes and water; pour over roast. Cover, reduce heat to low, and cook 4 hours or until roast is tender. Remove roast and shred using two forks.
Skim fat from tomato liquid and discard. Toss warm rice with parsley. Serve beef mixture over rice.
