Reviewed: Nov. 6, 2009

This turned out great! My husband LOVED this dish. I pretty much followed the recipe but made a few changes based on some of the reviews and my own personal taste. I slightly seasoned the roast with seasoning salt, garlic powder, and onion powder. Then I browned it in the skillet and followed the instructions from there. I added a little cayenne pepper, garlic powder, and onion powder to the wine mixture (I used salsa and rotel). I transferred everything to the crockpot and cooked it on high for 4-5 hours. This meat was full of flavor and extremely tender. I served it ith a homeade cilantro lime rice on the side and garlic toast.

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Married_Lady

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Reviewed: Oct. 24, 2009

Unfortunately it tasted more like a good pot roast than true ropa vieja.

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Lizachu

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Reviewed: Aug. 23, 2009

Hubby and I were very pleased with this recipe. We will be making it again.

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RILEY1IG

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jul. 20, 2009

This is the best recipe I've found on All Recipes. Excellent flavor and super easy. I never knew chuck roast could taste so good. Will definitely make again and again.

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Kelly

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Reviewed: May 20, 2009

Excellent flavor. I love the way the wine mellows to create a rich warm flavor for this meat. We ate it over brown rice, but it would be really wonderful as a filling. So nice to have another way to fix chuck roast that has new flavors.

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GingerBlue

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Reviewed: May 19, 2009

Good recipe. I subbed cranberry juice for the wine and doubled the salsa. I also made mine in a crockpot 8 hrs. on high, without browning on the stove first. I enjoyed it today and I'm really looking forward to seeing what I will do with this tender tasty beef tomorrow. Thanks for the recipe.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Apr. 28, 2009

Average at best. I made this in the Slow Cooker so eliminated the water. It really wasn't special at all. I was expecting so much more from the positive reviews but it was just so bland and boring.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 24, 2009

Awesome Roast! I added a can of beef broth to cover the meat in the slow cooker. I accidently opened a bottle of white wine and used it instead of red. oops! I'm waiting for my Mexican Rice III on this site to be done so we can chow down. The meat was well done after being browned and then in the slow cooker on low for 5 hours.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 13, 2009

Very good. Smells delicious while cooking. I too subbed Rotel tomatoes. Jalapenos are included in the can. Very flavorful. Make it like a burrito with black beans and cheese. Only gave it 4 stars becaue my boys are not fans of tomatoes but till liked it.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Apr. 11, 2009

I tried this recipe and it was pretty good. Not quite like I was expecting, but we made some good dishes with it. Guess I'm not really used to using Chuck Roast.

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SIERRASCRAPPER

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Reviewed: Dec. 7, 2008

This is a nice change from your average pot roast recipe. At first I wasn't too sure about using wine with salsa, but our family ended up loving it. I've made some changes too, subbed 1 can rotel for the salsa, added 1 can of diced green chilies, used 1/2 can beef broth for the water, reduced red wine to 1/2 cup, added 1 can black beans, 1/2 a diced onion and some minced garlic and simmered in my slow cooker. Omitted dry onion soup, because I didn't have any, but it didn't seem to need it. Very good, and very tender. Shredded beef, added some white rice and wrapped in flour tortillas with some shredded cheese. Yum...

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Toasty Mama

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Reviewed: Jun. 24, 2008

This is my go to recipe when we can not decide what to have. Very rich and flavorful. I have made it in the oven and stovetop, the stovetop version comes out better for some reason.

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Mrs.Saxon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: May 15, 2008

I absolutely love this recipe as does my whole family. I've never had a roast come out so tender. And the whole house smells wonderful. I use a slow cooker and we usually eat this with tortillas and refried beans.

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Valerie

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

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Reviewed: May 8, 2008

This is very good. I tweaked the recipe a bit after reading some reviews. I carmelized a yellow onion with three cloves of garlic. Then I seared the chuck roast (i used 2lbs). I added 1/4 red wine and 1/4 cup of water and a 1/2 TSP of beef bouillion. Then I chopped up a green pepper and cooked it all together on high for a couple hours. I also added a can of Rotel tomatoes. I added a 1/3 of red wine because it needed more liquid and a by dinner time it was tender and delish! It was tender after 3 hours of cooking on high on the stove.

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Angie O.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Feb. 4, 2008

This was delicious! Even my pickiest eater enjoyed it. It would be very easy to boost the Spanish flavor with some additional seasonings--cumin or chiles for those who like it spicier.

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JOANIEKR

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Reviewed: Jan. 15, 2008

Sooooooooooooooo good! We have it with brown spanish rice and corn!

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JVILLIA

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Reviewed: Jan. 15, 2008

So good! I used a 3 lb. bottom round roast and subbed a 10 oz can of RoTel for the salsa. Cooked in Crock Pot for 8 hours on high, shredded beef and left in juices for another hour. We had it on corn tortillas with cheese and sour cream. Yum!

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T Kingston

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: Highland, Indiana, USA

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Reviewed: Nov. 11, 2007

Excellent recipe as is. I won't make ingredient changes, but next time I'll make the recipe in the slow cooker- and I'll definately make this again.

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lml

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Reviewed: Nov. 4, 2007

For as much work that went into this I'm surprised I found it so bland. There are so many flavors in it, but it seems to come out boring. I served this @ a dinner party and my girlfriend and coworkers liked it but I think they were just being nice.

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CHADPETRI

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Reviewed: Apr. 24, 2007

This was Great! I pan seared roast in spicy brand olive oil. Wonderful flavor. I used both beef and pork roast and they turned out perfectly. Will make again.

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Penny

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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