- Prep Time: 8 h 15 m
- Calories: 510 kcal
/ Main Dish
- 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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