Slow Cooker Spanish Roast

SUBMITTED BY: SHURMAY PHOTO BY: Kimba

"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."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

FOOTNOTES

Wine Tip
Try with a Chianti Classico from Tuscany.

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REVIEWS

Reviewed on Jan. 19, 2006 by Kimba

I wasn't sure about this when looking at the ingredients but was pleasantly surprised when the... MORE

Reviewed on Jan. 20, 2007 by quadzero

This was an easy way to have a really nice family sit-down dinner... even my picky 15-year old... MORE

Reviewed on Jul. 27, 2007 by RONP

We loved it! We wanted pot roast, but a different type of pot roast. This was great! We... MORE

Reviewed on Aug. 21, 2007 by SNOW103099

I didn't have olives, I wish I did because that would have been outstanding! I chopped up... MORE

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Recipe Submitter:

SHURMAY

	Cooking Level: Intermediate Home Town: Zapata, Texas, USA Living In: Denison, Texas, USA
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