Slow-Cooker Ropa Vieja

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This was very good. I was skeptical that this was going to turn out even being edible. I ddin't find the concoction in any way appealing when I was putting it all together. Eveything mingled very well and I am glad that I tried it.

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This was extremely good I don't know why someone said it had no flavor. Next time I will not put the olive brine in it.. for me it was too much but still very tasty ! Def will be making this again in soft tacos instead of over rice =D

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It was good, but not quite what I was expecting. It tasted more like a traditional pot roast than I was expecting and I did not omit any of the ingredients.

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Very easy - had everything in the slow cooker in just a few minutes. It was pretty tasty! I do prefer another rope vieja recipe i have in a mexican cookbook but this was good.

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YUMMY!! An easy, no-brainier entree that is absolutely delicious! If you don't want to sear the meat prior to putting it into the slow cooker, that's OK. You won't get arrested, and the dish will still come out great. I also made a pot of black beans in the pressure cooker to serve with the rice. It was like having dinner at the Copacabana! Definitely a "Do It Again" recipe.

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I made this exactly by the receipe except I used a flat iron steak since my store didn't have flank steak. It was excellent. It ended up cooking about 9 1/2 hours. It was so tender and tasty over rice.

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Tried this recipe last weekend. Indeed, very tasty. I have my own recipe which includes braising the beef with whole cloves and whole allspice.

I do not have to "burn" the beef to get flavor like a so-called "chef" suggested.

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Great Recipe! The first time we made it I almost left out the olives, but decided to put them in at the last minute...so glad I did! The olives really are a nice addition and add a layer of flavor that works perfectly in this dish. Be sure to add the olives!!!

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I do not like this recipe. You need to brown the beef in a pan until it is almost "burned" and then add all the other ingredients. That's what gives it flavor. You cannot make a tasty dish by throwing "raw" meat into a slow cooker without all the charred little bits of burned meat. Very disappointed. I'm surprised so many people rated this so highly???

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I made this recipe almost exactly as written with just a couple of small changes. I doubled the recipe and added about a tablespoon of dried oregano. As it cooked, I tasted a couple of times to adjust seasoning a bit-added some extra cumin. Because they are less expensive, I used 3 pounds of boneless sirloin tips. Served it over toasted cumin saffron rice-SO good! Can't wait for leftovers!