Place cut up roast in crock pot with seasoning, stewed tomatoes, and water. Cook on slow for 8-12 hours. Shred meat and serve over cooked rice. Serves 6-8.
Ingredients
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4 pounds chuck roast
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2 cans Mexican style stewed tomatoes
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4 cups hot cooked rice
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2 teaspoons fajita seasoning
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2 tablespoons parsley
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2 cups water
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