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Sunday, March 27, 2011

Spanish Roast in the crock pot

Looking for something different to make for dinner, try this recipe its super yummy.


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
1 (15 ounce) can whole black olives,
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.

I like to cook this and serve it over rice, and finish it up with home made bread pudding!

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