Slow Cooker Tri-Tip Roast With Vegetables

Name: Slow Cooker Tri-Tip Roast With Vegetables
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6 servings
Cuisine: Tex-Mex,American
Ingredients: 1 (3-pound) tri-tip beef roast; 2 tablespoons chili powder; 1 teaspoon onion powder; 1/2 teaspoon chipotle chile powder, optional; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1/8 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons Worcestershire sauce; 2 to 2 1/2 pounds medium potatoes, quartered or cut into 1- to 2-inch chunks; 1 large onion, cut into wedges; 4 large carrots, quartered or halved lengthwise, and cut into 1- to 2-inch pieces; 2 tablespoons olive oil; 1 teaspoon dried parsley flakes; 1 teaspoon dried crushed rosemary; 1/2 teaspoon dried oregano, or basil; 1/2 teaspoon dried dill weed, optional; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup beef stock, preferably unsalted or low sodium

A slow-cooked beef tri-tip roast, seasoned with chile and herbs, is prepared with potatoes, onions, and carrots.

⭐ 4.1 (145 reviews) Prep: 20 minCook: 420 minTotal: 440 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Tex-Mex American

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Ingredients

1 (3-pound) tri-tip beef roast

For Rub:

2 tablespoons chili powder
1 teaspoon onion powder
1/2 teaspoon chipotle chile powder, optional
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce

For Vegetables:

2 to 2 1/2 pounds medium potatoes, quartered or cut into 1- to 2-inch chunks
1 large onion, cut into wedges
4 large carrots, quartered or halved lengthwise, and cut into 1- to 2-inch pieces
2 tablespoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon dried crushed rosemary
1/2 teaspoon dried oregano, or basil
1/2 teaspoon dried dill weed, optional
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup beef stock, preferably unsalted or low sodium

Instructions

Combine all rub ingredients in a bowl.
Rub the tri-tip roast thoroughly with the spice mixture.
Marinate the seasoned roast in the refrigerator for 1 hour to overnight.
Layer potatoes, onion, and carrots in a 6-7 quart slow cooker insert.
Drizzle the vegetables with olive oil, then add parsley, rosemary, oregano or basil, dill (if using), salt, and pepper; toss to coat.
Place the marinated roast on top of the vegetables and add beef stock.
Cover and cook on low for 6-7 hours or on high for 3 hours.
Remove the meat, slice thinly against the grain, and serve with the cooked vegetables and braising liquids.

Nutritional Info (per serving)

Calories: 580 kcal

Carbohydrate: 48 g

Cholesterol: 113 mg

Fiber: 7 g

Protein: 39 g

Saturated Fat: 4 g

Sodium: 450 mg

Sugar: 6 g

Fat: 26 g

Unsaturated Fat: 0 g