Slow Cooker Spanish Roast

This is not your ordinary roast, but a flavorful surprise. Simple enough to put together with ease, but interesting enough to serve to dinner guests on special occasions. Feel free to add your own special touches. Adding sun dried tomatoes and bell peppers works wonderfully. Delicious served over steamed white or Mexican style rice.

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 510 Calories

Ingredients

• 1 cup boiling water
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 (14.5 ounce) can stewed tomatoes
• 1 cube vegetable bouillon
• 1 (4 ounce) package sliced pepperoni
• 2 tablespoons chopped fresh garlic
• 1 (4 pound) beef chuck roast
• 1 medium onion, quartered and thinly sliced
• 1 (15 ounce) can whole black olives, drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Cover, and cook 4 hours on High or 8 hours on Low.