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.
Rub both sides of roast evenly with fajita seasoning.
Cook roast in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides.
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.
Skim fat from tomato liquid in Dutch oven, and discard. Stir shredded beef into tomato liquid.
Combine rice and parsley. Serve beef mixture over rice.
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