recipe reviews for:

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.”

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Reviewed: Feb. 9, 2013

This was a wonderful alternative! I did make some changes as follows: 1) Switched green olives for the black; 2) Omitted the pepperoni; 3) Added lots of vegetables, including carrots, onion, celery, daikon radish, turnip, and parsnips. 4) Made it more Mediterranean by adding balsamic vinegar, a bit of a very high quality olive oil, capers, and lime juice. It was terrific, and the next night I turned the leftovers into a soup (first removed the olive pits), which also cooked all day in the slow cooker.

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julie

Reviewed: Dec. 30, 2012

This was okay. Not enough zip for me. Will not make again.

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1 user found this review helpful

Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Nov. 8, 2012

Didn't use the total amount of pepperoni listed (don't get it on pizzas) and used a London Broil I had on hand. Will try a chuck next time. Also added some sliced green olives with the canned black ones. This made an excellent, different pot roast that was easy to put together. The ingredients meld nicely for a good flavor. Served with mashed potatoes.

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Reviewer:

Sylvia S.

Cooking Level: Expert

Reviewed: Sep. 29, 2011

Really yummy! I used stewing steak though but turned out well.

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2 users found this review helpful

Reviewer:

Alison

Cooking Level: Intermediate

Home Town: Teddington, Greater London, England, U.K.

Living In: Shrewsbury, Shropshire, England, U.K.

Reviewed: Apr. 14, 2011

My family flipped over this recipe. I also used turkey pepperoni to reduce the fat and I thought that worked great. I also trimmed my chuch roast. I ended up adding carrots at the end and used beef broth. I was surprised at the sophistication of this and had to have a good laugh at the fact that on the Top Chef final, Mike made a pepperoni sauce!

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Reviewer:

jrudq

Reviewed: Mar. 16, 2011

I have made this dish twice now and it is absolutely wonderful! Love, love, love it!

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6 users found this review helpful

Reviewer:

Kimmer

Reviewed: Feb. 21, 2011

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't have the "greasy" issue another reviewer had with the pepperoni. It was absolutely foolproof and there no leftovers - so no pictures :( So sorry.

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Reviewer:

LeeAnnetteJ

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Davenport, Iowa, USA

Reviewed: Jan. 6, 2011

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 baked potatoes like a loaded baked potato with steamed corn on the side. The juices from the roast made the potato delicious! Highly recommend this recipe as a nice change to your usual pot roast recipe.

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9 users found this review helpful

Reviewer:

charleneintampa

Reviewed: Nov. 19, 2010

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. Also I would use less liquid since it doesn't boil down in a crock pot. Will make this a lot this winter.

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8 users found this review helpful