This was okay...I liked it better in tortillas. Definately cut the time in half. Did mine for about 5 hours and was still to long. IT WILL OVERCOOK IF YOU DO IT FOR 8 HRS! Forwarning!

this was great and easy

My husband loved this recipe. He raved about it for 20 minutes, and said it couldn't be better. He gave it 11/10 using our own 10 point rating system, which I translated to a "5". I thought it was very good too, but more a 7/10. It was an excellent way to make the best out of a cheap cut of meat. I made this recipe with fresh (not canned) whole (not chopped) chilies so my husband could mash them and have his portion spicy, and I could remove the peppers from my portion and have it less spicy. I also used fresh garlic (not powered). Next time I make this I will use different types of hot peppers for the sake of variety.

This is such a great recipe. It was very easy too! I didn't use the green chilies but, it still turned out great. Next time I will try adding some beans to it before serving. The meat was tender and I only cooked it on low for 5 hours.

My husband and I really liked your recipe, we give you thanks for sharing it with us. The only thing I changed was the Flank steak, I made it with Round steak and it tasted great. Too bad we didn't have french rolls to make a sandwich out of it, since that's the way it looked and the weather here is so hot. We thank you again for the recipe.

This is a great winter recipe when it is too cold to grill outside. Meat turned out flavorful and tender.

Good recipe! Note: we did make some modifications: omitted the green chilies, sugar, and chili powder. Reduced the vinegar to 1 tbsp. Added green onions, minced garlic, and dry red wine.

Perfect! I loved this and am making it again tonight. My husband complained that the meat tasted sweet. (He did not know that there was sugar in the recipe) Since he prefers a "salty" taste over a "sweet" taste, I will omit the sugar for him.

My family and I loved this recipe for its simplicity and taste. I did not have chili peppers so I used chipotle chile pepper spice, added chopped garlic cloves, used red wine vinegar, and used beef broth instead of water. I followed the advice of other reviewers and only cooked it for 3 1/2 hrs and the meat was perfect. It was even more flavorful the next day and we used it in wraps with rice.

Super easy and delicious! I served it over rice. I couldn't slice the meat because it was so tender, so I just kind of shredded it up! It was great! Will definitely make again and again! Going to try some rotel next time!

I originally got this recipe from Taste of Home Magazine. 7-8 hours on low is way too long to cook this! We've cut it down to 3 1/2 - 4 hours on low and it comes out PERFECT! This has been a staple on our dinner table for years with this minor adjustment!

I thought the meat had great flavor but it was extremely tough. The flank steak just became a stringy mess in the pot. Next time, I'd just do a pot roast.

The flavor was great but the steak was overdone...I should have paid closer attention to it after about six hours even though I did use a 1 1/2 pound cut of meat as the recipe calls for. Instead of the chilies I used one hot cherry pepper. I also used red wine vinegar.

This was so moist it fell apart on our plates. I wasn't quite sure if I would like the chilies but it added a nice zip to this dish. So easy to throw all this together and served with mashed potatoes it was fantastic!!

Really easy and tasty. I crushed up some garlic cloves instead of the powdered and next time may use beef stock instead of the water to beef up the taste. Served it with garlic smashed potatoes, everyone was asking for seconds. This is a keeper.

Wow! This was great and so easy. We added about 4 more ounces green chiles (not canned, but freshly roasted from the farm stand) since we love chiles. This is an awesome recipe for flank steak that actually turns out tender when left in the Crock Pot. Thanks so much!