*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
WONDERFUL! This recipe is fantastic. We made it in the crockpot (low temp for 10-12 hours) and the beef was so tender. We've made it several times now and this last time found me without Lipton Onion Soup Mix in the house; I ended up adding extra minced onion some onion salt pepper and a bit of garlic seasoning. It still turned out great with almost the same flavor as usual. We serve it on tortillas typically but have also used it on sliced french bread or a sandwich bun. Great for freezing as it makes a lot. Thanks for sharing this recipe!
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.
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...
My mother has made a version of ropa vieja for years. I decided to give this recipe a try. Like some other reviewers I used a crockpot also. I cut down a bit on the salsa. The flavor was wonderful but it came out a bit 'soupier' than I would have liked. In the future I will reduce the water so it is a bit drier in the end. Otherwise no complaints!!
The recipe was very easy to put together. I used a mixture of beef and pork and served it with rice and a spicy southwestern slaw. A spicy lime mayonnaise on the top with diced tomato and avocado finished it off wonderfully. Serve with fried flour and corn tortillas.
Needs more spice! I've been on the lookout for a good shredded beef (for tacos) recipe for a LONG time. I've tried them all - Mijo's slow cooker shredded beef Charley's slow cooker Mexican style meat & shredded beef for tacos. None including this one meet my expectations. Having said this I do think this recipe is the best of them all but will require some mods if I ever make it again. Christy's recipe is a bit too savory IMHO. Even with hot salsa it tasted too much like pot roast. I'd definitely up the amount of salsa next time (maybe in lieu of the H2O called for???). My only changes were slow cooking my roast (I like to find ways to use my sc whenever possible) & adding a t of minced garlic. I seared my roast / sauteed my onion as directed dumped everything in the sc cooked on HIGH for 2 hrs. & then on LOW for another 4. NOTE: Every hr. on high ='s 2-2 1/2 on low. I didn't get around to prepping dinner until Noon. Since I wanted to eat at a decent hr. I started everythig on high but I don't recommend this. Beef cuts are better suited on low. NOTE #2: The low setting is around 200 degrees F & the high setting around 300. One last note.... 4-5 hr. on HIGH / 8-10 on LOW are suitable timeframes for oven cooking times ranging from 1-3 hr. I hope this helps those of you wanting to use your sc! Served on fried corn tortillas w/ salsa red cabbage cilantro queso fresco & a side of Mexican rice. Bacardi mojitos completed our meal. Thanks CHRISTYJ!:-)