Easy Shredded Beef Over Rice

Southern Living
Easy Shredded Beef Over RiceRecipe
Photo: Ralph Anderson; Styling: Rose Nguyen
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.
Makes 6 to 8 servings


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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


Prep: 20 Minutes
Cook: 4 Hours

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.

Created date

May 2006