Reviewed: Jan. 7, 2012

I had the meat run through the tenderizer at the store and marinated it in the liquid mixture for about an hour before adding to crock pot. I kept the ingredients basically the same, added fresh garlic instead of powder, added fresh mushrooms (which I added about half way through). I didn't brown the meat or onions before hand. I agree with the other comments about that step and made this a one-pot meal. I cooked on high for 2.5 hours and finished on low for an hour (I was short on time and used a cooking time conversion chart in my slow cooker book). I thickened the sauce with a little corn starch during the last hour. The family loved it! This is the first crock pot meal where they've eaten EVERYTHING! no left overs. They even asked for more!!! Will make again.

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Reviewer:

rwright

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 20, 2011

My inlaws are from Cuba, and my husband LOVES this recipe, better than any other Ropa Vieja ("old clothes") recipe I've tried. Because I saw the similarities, I didn't expect to slice this, but shred with two forks when it's done...perfect. I don't love the browning step, I think it adds good flavor, and worth it. I serve over white rice, fresh cilantro if you have it.

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Reviewer:

Wendy

Cooking Level: Expert

Home Town: Wethersfield, Connecticut, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 24, 2011

This was REALLY good! Definitely shorten the cooking time to about 5 hours. And I wanted a thicker gravy so I made up a packed of brown gravy mix and stirred it in before serving. YUMMY!

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Reviewer:

SCBelle

Cooking Level: Intermediate

Home Town: Shelby, North Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Sep. 6, 2011

Made as stated, and would not make again.

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Reviewer:

SHEDEL

Reviewed: Sep. 4, 2011

im gonna try this for the first time tonight the one thing im doing dif is adding veggies carrots and broccli

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Reviewer:

bonnie

Reviewed: Jun. 26, 2011

Made exactly like recipe except I used Splenda to keep this low carb. Cooked it for about 5 hours on low and we absolutely loved this. The sauce is excellent and the meat cut up like butter. Definitely a keepr recipe.

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Reviewer:

vikingsfan

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 10, 2011

I don't think a slow cooker works well for most cuts of what are called flank steak. There's no connective tissue to break down, so for mine the juices just ran out & it became a hard piece of meat after about 4 hours. The flavor of the ingredients did not become incorporated into the meat. Marinating in this mixture might be better, in fact marinating in s a solution to tenderize before using a slow cooker would be better yet.

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Reviewer:

jmichaelp

Reviewed: Jun. 8, 2011

My very picky husband absolutely loved it! So in my book, that's awesome! It did taste great. I might try hot chilies next time. I served it with rice and ranch style beans.

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Reviewer:

corellastar

Reviewed: May 5, 2011

I also got this recipe a few years ago from Taste of Home Magazine. It's very good with flank steak or london broil. My only complaint is the pre-slow cooker work that has to be done. I like to toss everything in the slow cooker, set it and forget it! But if you have some extra time in the morning it's a good one to try.

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Reviewer:

misskittykat

Cooking Level: Expert

Home Town: Secaucus, New Jersey, USA

Reviewed: Apr. 25, 2011

Ok I scored it based on how it was written. If I had not read to only cook the meat 3 1/2 to 4 hours I would have cooked it 8 hours on low and destroyed a perfectly good cut of meat(WHICH WAS NOT TERRIBLY INEXPENSIVE) I made as written and I have to tell you it was ok. The meat lacked flavor. Maybe if it marinated over night. This was just a hunk of meat and a little seasoning. Will I make again? Yes but needs more UMPH! I may even marinate over night then kick up some garlic cloves. It is a tasty strt to a good recipe but as written not so great!

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