Slow Cooker Spanish Roast

• 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 sliced
• 1 (15 ounce) can whole black olives, drained
• 2 tablespoons chopped fresh garlic
• 1 (14.5 ounce) can stewed tomatoes

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.

vegetable oil, beef chuck roast, salt, vegetable bouillon, boiling water, pepperoni, onion, black olives, fresh garlic, tomatoes

Taken from www.allrecipes.com/recipe/71568/slow-cooker-spanish-roast/ (may not work)