Slow Cooker Spanish Roast

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INGREDIENTS

Servings: 8

vegetable oil

beef chuck roast

salt and pepper to taste

vegetable bouillon

boiling water

sliced pepperoni

onion, quartered and thinly sliced

whole black olives, drained

chopped fresh garlic

stewed tomatoes

DIRECTIONS

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.
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.
Cover, and cook 4 hours on High or 8 hours on Low.

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