Slow Cooker Spanish Roast

Slow Cooker Spanish Roast

SHURMAY

"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."
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Ingredients

8 h 15 m servings 510 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Reviews

Read all reviews 23
  1. 31 Ratings

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Most helpful positive review

This was an easy way to have a really nice family sit-down dinner... even my picky 15-year old son raved about this (he did pick out the olives, but my wife and I loved it just the way it was!) ...

Most helpful critical review

I wasn't sure about this when looking at the ingredients but was pleasantly surprised when the flavor exploded in my mouth! Not much on olives but they are yummy after soaking up the combinatio...

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I wasn't sure about this when looking at the ingredients but was pleasantly surprised when the flavor exploded in my mouth! Not much on olives but they are yummy after soaking up the combinatio...

This was an easy way to have a really nice family sit-down dinner... even my picky 15-year old son raved about this (he did pick out the olives, but my wife and I loved it just the way it was!) ...

I didn't have olives, I wish I did because that would have been outstanding! I chopped up carrots, mushrooms, and zucchini and added it to the sauce just to hide some veggies for my kids. Serv...

We loved it! We wanted pot roast, but a different type of pot roast. This was great! We added green pimento stuffed olives as well and they added alot of flavor. Served it with mashed potato...

We really enjoyed this roast! I chose a lean chuck roast and followed the recipe exactly only the pepperoni I could only find in a three ounce package which worked out great. I served it over ba...

this was awsome and easy to make.

This was yummy! My 8 year old had 3rds of the roast. He liked that it tasted like pizza. My husband who does not like to try new things loved it. I used turkey pepperoni to cut down on grease. ...

YUM! I added some shredded mozzarella and Italian herbs and called it Pizza Pasta. Love it.

I thought this was a great recipe. Made exactly as stated except my roast was only 3.25lbs (the biggest the grocery store had) I really don't think the pepperoni added much to the dish. I didn...

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