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Easy Shredded Beef Over Rice

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 20 mins
Cook time 4 hrs
Yield Makes 6 to 8 servings
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.


  • 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

How to Make It

  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.