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Shredded Beef Over Rice Recipe

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This recipe for Shredded Beef Over Rice, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Southern Living
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. boneless top chuck roast
2 tsp. fajita seasoning
2 T. vegetable oil
2 14 1/2-oz. cans Mexican style stewed tomatoes
2 c. water
4 c. hot cooked rice
2 T. chopped fresh parsley

Directions:
Directions:
Rub both sides of roast evenly with fajita seasoning. Cook roast in hot oil in a large pan over medium-high heat 5 minutes or until browned on all sides.
Combined tomatoes and 2 c. water. Pour over roast. Cover roast, 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 pan and discard. Stir beef into tomato liquid. Combine rice and parsley. Serve beef mixture over rice.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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