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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Reviewed: Mar. 8, 2006

my family loved it...i added some corn and served it with pieces of fried flour tortillas

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Corrie

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Reviewed: Mar. 7, 2006

I really expected this to be an okay dish. Imagine my surprise when my very picky four year old daughter got in trouble for picking meat out of the bowl while I was trying to shred it. I didn't pay attention to the size of tomato sauce needed, so I used a 14 oz can instead of 8. I had way too much sauce left over too. I would next time add more garlic, cumin and possibly some chili powder. I used the meat to make enchiladas. Instead of the canned sauce I purchased I used the left over meat sauce to make the enchiladas. Also, I only cooked my meat on high for about 6 hours and it was done perfectly. I suspect 10 hours would have been way too long.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 13, 2006

Very good recipe. Added the tomato paste but not the tomato sauce and it still created a lot of sauce. Left out the green pepper as I didn't have one. Wife and kids loved it. Used top round steak as I didn't have flank steak and it shredded very nicely after simmering in slow cooker. Served it on soft tortillas like a burrito with tomatoes, scallions, cheddar cheese and sour cream and was very yummy. I added some tabasco to my own serving to kick it up a bit. I think next time I will serve by itself with a rice and beans side dish. This was a nice change of pace to the ordinary meals.

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BobbyAxe

Cooking Level: Expert

Home Town: Sayville, New York, USA

Living In: Spring Hill, Tennessee, USA

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Reviewed: Jan. 24, 2006

I just made this last night and it was really good. It was missing some salt so I added some on top and also added a little soy sauce when I read the other reviews that it wasn't salty enough. I added the soy sauce with all of the other ingredients when I put everything in the crock pot. I really liked it and so did my husband. I made black beans and brown rice to go with it. It was really good!

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CARYLINJON

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Reviewed: Jan. 19, 2006

Marvelous! I used the pressure cooker to save time. Added the beef to the pressure cooker with some water. Also added a beef boullion cube (to make beef broth). After pressure cooker stabalized I cooked it 20 minutes. I used London Broil steak. Turned off heat and let it sit 10 minutes in the PC. Then took meat out shredded it with a fork. Took out 1.5 cups of beef water to use as broth. Next stir-fried the onions, peppers garlic 3 minutes. Then added the other ingredients + a bay leaf. Simmered it covered for 30 minutes. Used apple cider vinegar, it still is delicous! Served it with black beans and rice.

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ALLEYCAT27

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Reviewed: Jan. 17, 2006

Outstanding. We ate it with tortillas but think it would be better over rice. It was a little runny so it made a very messy, but delicous, meal.

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Bruiser1198

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Reviewed: Dec. 13, 2005

Coming from a hispanic background, I am used to eating foods with lots of spices and flavors. I was a little reluctant towards this dish to start off- fortunately I gaved it a go and tried it with a little modefications here and there. I am thrilled that I did because it was delicious! The sauce came out tasting somewhat like Birria. Which was good. I also made Cuban rice and beans which complimented this dish very well.

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CLAUDIAMARINNA

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Reviewed: Dec. 12, 2005

I was happy to find this quick version of a recipe I got from a gourmet magazine and it was just as good! As per the gourmet version, I added a lot more garlic (5 cloves but will probably use even more next time) and 1/4 cup of capers at the end, which added a nice salty/tangy flavor. Next time I will try this with a can of drained tomatoes rather than the sauce because I think there was more than enough liquid with the beef stock. I think the nicest thing about this recipe is that it uses many fresh ingredients rather than canned or powdered soup, etc. that seems to be popular in crock-pot cooking. This might take a few more minutes to prepare than some other crock-pot recipes but it is definitely worth it!

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MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Nov. 10, 2005

I thought this one was just okay. My husband tells me it's supposed to be mildly flavored, but it was just too mild for me. It wasn't bad, but it wasn't exciting, either.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Oct. 14, 2005

The only thing I can say about this recipe is WOW!! I threw it all in the crock, and 8 hours later I had the most delicious meal to serve my hard working husband. Even my little picky eaters cleaned their plates!! There was nothing over powering or harsh about the seasonings, or flavors. This is definitely a keeper. Thanks for such a great recipe!

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GEEKHOUSEWIFE

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Reviewed: Sep. 17, 2005

This is a great recipe! Super-easy and really tasty! I served this with the Cuban Beans and Rice recipe also from this site. The two went perfectly together!

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MKRETCH

Cooking Level: Intermediate

Living In: Evanston, Illinois, USA

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Reviewed: Sep. 2, 2005

Great loved it. Just like Papi use to make.

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NORDLAND5

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Reviewed: Apr. 19, 2005

Flavor is good, a little runny

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HADDIE78

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 12, 2005

This was just ok...didn't have enough flavor. I expected more, as did my family. We kept adding salt. We didn't save the leftovers.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Mar. 10, 2005

This is a wonderful winter dish! I used canned tomatoes in place of the sauce and paste. Also, company came unexpectedly, so I threw in about a pound of kielbasa sausage about 3 hours before we ate. Turned out great. What great flavors and it seems to be better the next day.

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Mar. 8, 2005

I found that even though this dish tasted exactly like the ropa vieja I can order at any local Cuban restaurant, it was not worth the effort. Also, I had to add more vinegar than the recipe required. With that being said, I think the dish lasted a day before all of my friends consumed it.

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BACAENU

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Reviewed: Mar. 8, 2005

This is one for you to try, very rich in flavor. Depending on your taste buds after you shred the meat you can add a little salt.Taste great over white rice or with soft tacos.

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LPAL929

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Reviewed: Feb. 23, 2005

Great recipe! Tastes just like the ropa vieja I get at authentic cuban restaurants.

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HOLLY

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Reviewed: Feb. 20, 2005

This recipes was great, and it was perfect with a cheaper cut of meat (round tip roast).

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Mama Mac

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