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