Servings: 6-8Prep Time: 15 mins Cook Time: 8 - 10 hrs
1 4 lb. boneless top chuck roast;
2 tsp. fajita seasoning;
2 Tbsp. vegetable oil;
2 (14.5 oz) cans Mexican-style stewed tomatoes;
1 cup red wine
Rub both sides of roast evenly with fajita seasoning. Brown roast in hot oil over medium-high heat until browned on all sides. Transfer roast to 5 – 6 quart Crock-pot. Pour tomatoes and red wine over and around roast. Cook on low heat for about 10 hours or until meat is falling apart. Remove roast from Crock-pot and shred with two forks. Remove fat as you shred the meat. De-fat the broth in the Crock-pot by skimming it off with a flat spoon; use a fat separator; or refrigerate the broth until the fat congeals at the top and then remove it. Stir the shredded beef back into the broth and serve over hot rice.
Makes 6 – 8 servings.
Submitted by: sandrainsc on May 21, 2010