- 1 tablespoon vegetable oil
- 1 (4 pound) beef chuck roast
- salt and pepper to taste
- 1 cube vegetable bouillon
- 1 cup boiling water
- 1 (4 ounce) package sliced pepperoni
- 1 medium onion, quartered and thinly sliced
- 1 (15 ounce) can whole black olives, drained
- 2 tablespoons chopped fresh garlic
- 1 (14.5 ounce) can stewed tomatoes
- Heat the oil in a skillet over medium heat, and brown the roast on all sides. Season with salt and pepper, and transfer to a slow cooker.
- Dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker.
- Cover, and cook 4 hours on High or 8 hours on Low.
04/01/2017
recipepes.com
Slow Cooker Spanish Roast, recipe
PT15M
PT1H
5
455 calories
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