Reviewed: Sep. 15, 2007

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!

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Reviewer:

Kaci

Cooking Level: Beginning

Home Town: Baytown, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 9, 2007

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!

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Reviewer:

onetiredmom

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Reviewed: May 3, 2007

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.

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Reviewer:

Roy

Cooking Level: Expert

Home Town: North Arlington, New Jersey, USA

Living In: Jupiter, Florida, USA

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Reviewed: Apr. 21, 2007

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.

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Cook from Staten Island

Cooking Level: Expert

Living In: Staten Island, New York, USA

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Reviewed: Mar. 15, 2007

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!!

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jan. 16, 2007

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.

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Reviewer:

FRMNJGAL30

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Reviewed: Nov. 9, 2006

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!

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