Spanish Roast

If you want to fix a good beef roast for supper but don’t have the hour or so of time ahead of the meal to prepare one, here’s a recipe using a slow cooker you will want to try.

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

Heat the oil in a skillet over medium heat and brown the meat on all sides. Season with salt and pepper and transfer to a slow cooker. Dissolve the vegetable bouillon cube in the boiling water and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic and tomatoes and pour into the slow cooker. Cover and cook 4 hours on High or 8 hours on Low.

Keep your fork


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