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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
INSTRUCTIONS:
Fry beef roast over medium heat.
Use salt and pepper to season.
Transfer everything to a slow cooker.
Dissolve vegetable bouillon in boiling water and pour liquid to a slow cooker.
Toss in pepperoni, onion, black olives, garlic and tomatoes.
Cover and allow to cook for 4 hours on high heat.