Ropa Viejo

1 (4 pound) boneless top chuck roast
1 teaspoons fajita seasoning
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
2 cups water
4 cups hot cooked rice
2 tablespoons chopped parsley

Rub both sides of roast evenly with fajita seasoning.

Cook roast in hot oil in a large Dutch oven over medium-high heat for 5 mintues 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 for 4 hours or until roast is tender. Remove roast, and shred using two 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.