Ingredients

The following ingredients have 4 Servings
  • 2 lb beef eye of round roast
  • 29 oz diced tomatoes ((2 - 14.5 oz cans))
  • 1 onion (diced)
  • 5½ c water (divided)
  • ½ c sugar
  • 1-2 t salt
  • 2-3 t pepper
  • 2 c long-cooking rice (uncooked)

Instruction

  • Put your roast in your crock pot
  • Pour your undrained tomatoes on top of your roast
  • Evenly distribute your onion, 3½ cups of water, sugar, salt and pepper on top of your roast
  • Cover and cook on low for 8-10 hours.
  • minutes before you will be eating, take 2 cups of liquid from your crock pot and pour it into a saucepan
  • Add the remaining 2 cups of water and uncooked rice to the saucepan and bring to a boil over medium heat
  • Place a lid on your saucepan and simmer for 10-15 minutes, until most of the liquid is absorbed and your rice is tender
  • Take two forks and shred your roast
  • Serve roast with rice and extra liquid from your crock pot