Budget Menu & Dirt Cheap Recipes Dump Recipes Tri-Tip Roast with Vegetables

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      Tri-Tip Roast with Vegetables

      For the Rub Mixture:
      2 tbs chili powder
      1 tsp onion powder
      Optional: 1/2 tsp chipotle Chile powder
      1/2 tsp dried leaf oregano
      1/2 tsp ground cumin
      Dash cayenne pepper
      Dash ground black pepper
      2 tbs olive oil
      2 tbs balsamic vinegar
      2 tsp Worcestershire sauce
      1 tri-tip beef roast (about 3 pounds)

      For the Vegetables:
      2 to 2 1/2 lb potatoes, quartered or cut in 1 to 2-inch chunks
      1 onion, cut into wedges
      4 carrots, quartered or halved lengthwise, and cut into 1 to 2-inch pieces
      2 tbs olive oil
      1 tsp dried parsley flakes
      1 tsp dried crushed rosemary
      1/2 tsp dried leaf oregano, or basil
      Optional: 1/2 tsp dried dill weed
      1 tsp salt
      1/4 tsp pepper
      1/2 cup beef stock, preferably unsalted

      In a bowl combine all of the seasonings for the ‘rub.’
      Rub the tri-tip roast all over with the spice mixture.
      Put it in a food storage bag. Refrigerate and let the roast marinate for 1 hour or overnight.
      When ready to cook, put potatoes, onion, and carrots in a 6 to 7-quart slow cooker. Add all of the ingredients listed for the vegetables except the beef stock. Toss to coat thoroughly.
      Place the tri-tip roast on the vegetables. Add 1/2 cup of beef stock.
      Cover and cook on low for 6 to 7 hours, or on high for about 3 hours.
      Move the meat to a cutting board and slice thinly. Serve the sliced meat with the vegetables and any of the braising liquids that have accumulated in the slow cooker. Serves 6
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Budget Menu & Dirt Cheap Recipes Dump Recipes Tri-Tip Roast with Vegetables