Photo: Lily Banse
Slow Cooker Spanish Roast
10 ingredients
15 min + 8 hr
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
569
Calories
29g
Protein
43g
Fat
18g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes