Slow Cooker Spanish Roast

Slow Cooker Spanish Roast

21
SHURMAY 1

"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."

Ingredients

8 h 15 m {{adjustedServings}} servings 510 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

21
  1. 29 Ratings

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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...