Reviewed: Jan. 3, 2007

Easy to make, excellent flavor, served this with rice, beans, tortias, cilantro, onion, avocado slices, and sour cream, will be making this again and again, next time I am trying pork butt instead of the beef which should be good too, thanks for the recipe!

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CAROL POGIE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Big Bear City, California, USA

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Reviewed: Dec. 12, 2006

And 5 more stars too! I made this with a 4 lb chuck roast, doubled all the ingredients and added a LOT more garlic (that's my personal preference, but 2 cloves sounded way too light for this much meat!)The only other change I made was to add 2 packets of Goya sazon and some capers near the end. This recipe is as good as ANYTHING you'll get in a cuban restaurant(even in Miami). Served it with moros y christianos (black beans & white rice) for a really traditional cuban meal. A good squeeze of lime on top is all it needs. do try this..you won't be disappointed!

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Nov. 22, 2006

This recipe was so delicious. It reminded me of a restaurant I loved going to in Miami. It was easy to follow.

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LETSFLY708

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Reviewed: Nov. 12, 2006

good! My family liked the taste. We used it like fajita meat and it was a great change of pace!!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

This was Wonderful! So easy to make and was full of flavor. My family loved it.

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Patricia

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Salisbury, North Carolina, USA

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Reviewed: Oct. 17, 2006

This was delicious and incredibly easy to prepare. I omitted the green pepper (these don't hold up well to long periods in a slow cooker anyway) and added capers and cilantro at the end when I shredded the beef (about 1 hour before serving). The flavor was great and my husband really enjoyed it. I also served it over white rice with cuban style black beans. This recipe will definitely be made again in our home.

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Cali

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 8, 2006

We totally loved this recipe! It is definetly a keeper!!

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bdlewis1122

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Reviewed: Oct. 6, 2006

This was fabulous. The meat was so tender and very flavorful. I did not add green peppers (we do not like them) and it was still great.

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MOMOFWAV

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Reviewed: Sep. 18, 2006

This came out great. I served it with black beans, white rice, and maduros (sweet plantains). I did however only give it a 4 because I did make some adjustments to make it come out more flavorful. First, I made sure to season and marinade the beef the night before. I seasoned the meat with a badia complete season (used often in hispanic dishes) and some badia chimmichuri sauce. I then sprinkled it with garlic salt and rubbed some more minced garlic as well. I then wrapped the beef in saran wrap to sit over night. In the morning I tossed the remaining ingridients as listed and went to work. It came out wonderfully seasoned and not at all bland like other reviews said. I will definetly make this again. Thanks!

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Sep. 16, 2006

This was excellent!!! My husband LOVED this. Thanks for a great recipe!!!

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Mandalyn

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 8, 2006

This is my new favorite thing to make. It is great for company since it cooks in a crock pot (I can have a clean kitchen!). I serve with black beans and rice as well as flan. It is also great topped with avacado.

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 12, 2006

Awesome! I followed the recipie (Except for the green bell pepper... didn't have any...). Very good flavor! I also added more garlic, since I am a garlic fan... served with white rice and the recipie that I found on this website for Authentic Mexican Tortillas. Very good!!!

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happymama2

Cooking Level: Expert

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Reviewed: May 29, 2006

Excellent ropa vieja. My husband is cuban and he loved it.

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Cris

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: May 4, 2006

The whole family enjoyed including my six year old picky eater! I used two chuck steaks instead of a roast because it's what I had on hand. Was a little nervous with the amount of meat at first but this worked out perfect for us. Added a little too much vinegar but balanced it with some sugar. Also added some sofrito and I will stress again to use a homemade recipe instead of the jarred stuff! Ate in tortillas spread with refied beans and toppings.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Apr. 27, 2006

We thought this was average in taste. I cooked this on high for 4 1/2 hours, after which it still wasn't as tender as I was hoping and was quite chewy. I agree that it could use some salt and I suggest using a boneless chuck roast rather than flank steak (cooking on low for 8 hrs), which I personally think would yield a much better result. It has potential!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Apr. 13, 2006

Just add more cilantro, can't go wrong. It's delicious. I also did not brown the meat, no need. Looks great, smells fantastic, tastes even better. I served with sweet potato salad, baked rice pilaf and fried bananas.

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ANNASCHUBERT

Cooking Level: Expert

Living In: Boyds, Maryland, USA

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Reviewed: Apr. 5, 2006

This is great! I did make the following changes: 2 lb beef shoulder instead of flank steak and I added a bay leaf and a sprinkling of garlic salt to taste. Serve this over arroz con gondulez (yellow rice and pigeon peas) for a Cuban meal the way Abuela makes it!

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CurlyKel

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Mar. 27, 2006

I bought a crock pot specifically for this recipe. I could not have been HAPPIER!!! I made this ropa vieja for my boyfriend's 30th birthday and I got nothing but rave reviews for days to come! The only changes I made was I added an entire head of garlic (chopped) and 1/2 a 7oz jar of diced red pimientos, in addition to all the other ingredients. I also took out some of the liquid approx 1 hour prior to finishing (on the 4 hours HIGH mode), shredded the meat then, and added 2 tblspns of Brown Sugar, then stirred. This really made the flavors come alive by the end of the 4 hours. Probably one of the best recipes I've ever made! Served over white rice, black beans, w/ salad. THank you so much!!

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EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 19, 2006

I have no earthly idea what happened, but I made this recipe as written, put my crock pot on low and left for work for the day. When I came home, the sauce had completely charred, the meat was a hard lump. The pot was indeed on low, and had cooked for about 9 hours. I have cooked many a roast in that pot for as long and longer.

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MELS MARTINEZ

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Reviewed: Mar. 11, 2006

Very easy and delicious. We will make this many times in the future. I tried it on tostadas with a little cheese and sour cream, and it was great!

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Natalia Evans

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