Search thousands of recipes reviewed by home cooks like you.

Slow Cooker Spanish Roast

Slow Cooker Spanish Roast

  • Prep

  • Cook

  • Ready In


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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



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:
  • 918 mg
  • 37%

Based on a 2,000 calorie diet


  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.
Rate recipe

Your rating




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 combination of flavors! A bit too greasy for my taste (probably just need to back off on the pepperoni a little) but this is going to be great left-overs with mashed potatoes tomorrow night!


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!) The ONLY thing I'll change the next time is to have the ingeredients because this was waay too much for the three of us (even considering the left overs!) Give this a try I think you'll be glad that you did!

Snow likes to cook

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. Served it over rotoni noodles.