Slow Cooker Spanish Roast The Best Recipes

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Slow Cooker Spanish Roast

"This isn't your ordinary roast, however a flavorful wonder. Simple sufficient to prepare without difficulty, but interesting enough to serve to dinner guests on unique occasions. Feel unfastened to feature your own unique touches. Adding solar dried tomatoes and bell peppers works wonderfully. Delicious served over steamed white or Mexican fashion rice."

Ingredients :

1 tablespoon vegetable oil
1 (4 pound) red meat chuck roast
salt and pepper to taste
1 dice vegetable bouillon
1 cup boiling water
1 (4 ounce) package sliced pepperoni
1 medium onion, quartered and thinly sliced
1 (15 ounce) can entire black olives, tired
2 tablespoons chopped sparkling garlic
1 (14.5 ounce) can stewed tomatoes

Instructions :

Prep : 15M	Cook : 8M	Ready in : 8H15M

Heat the oil in a skillet over medium heat, and brown the roast on all aspects. Season with salt and pepper, and switch to a sluggish cooker.
Dissolve the vegetable bouillon inside 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 dinner four hours on High or eight hours on Low.

Notes :

Try using a Reynolds® sluggish cooker liner in your sluggish cooker for less difficult cleanup.

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