Ingredients

The following ingredients have 6 Servings
  • 3 to 4 pound Tri-Tip beef roast ((you can also use a chuck roast or rump roast))
  • 2 to 2 1/2 pounds medium potatoes (quartered or cut into 1 to 2-inch chunks)
  • 1 large onion (cut into wedges)
  • 6 large carrots (quartered or halved lengthwise and cut into 1 to 2-inch pieces)
  • 2 teaspoons salt
  • 2 Tablespoons chili powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon onion powder
  • Dash of cayenne pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried leaf oregano or basil
  • 1/2 teaspoon dried dill weed
  • dash of dried tarragon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Combine rub ingredients in a small bowl.
  • Rub the paste all over the roast and put into a food storage bag.
  • Marinate in refrigerator for at least an hour or as long as overnight.
  • Put potatoes, onion, and carrots into a 6 to 7quart slow cooker.
  • Drizzle with the 2 Tablespoons of olive oil.
  • Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
  • Toss to coat thoroughly.
  • Place the roast on the vegetables. (If you have time, your could sear the roast before adding it to the slow cooker. See Gr8 Tip below.)
  • Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
  • Enjoy your Sunday and Enjoy your Supper!