|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A triangular cut of meat from the bottom of the beef sirloin, the tri-tip roast generally ranges in size from about 1 1/2 to 3 pounds, perfect for cooking in a 6-quart slow cooker. You may not readily find a tri-tip at your local grocery store, since it often gets sacrificed to the ground beef packages, but specialty butchers and grocery stores or warehouse clubs with higher volume meat counters usually recognize the value and sell it as a roast or cut into steaks. The comparatively low price tag and great flavor make it a worthwhile search.
In this recipe, a savory chili-seasoned rub flavors a crock pot tri-tip roast, although you can substitute a chuck arm, bottom round, or rump roast instead. The list of ingredients seems long, but it relies heavily on pantry staples for full-bodied flavor, which develops when you let the roast marinate for at least 1 hour before you start cooking it.
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- 1 tri-tip beef roast (about 3 pounds)
- For Rub:
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- Optional: 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- Dash cayenne pepper
- Dash 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 in 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 leaf oregano (or basil)
- Optional: 1/2 teaspoon dried dill weed
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup beef stock (preferably unsalted or a low-sodium variety)
Gather the ingredients.
In a bowl, combine the chili powder with the onion powder, chipotle powder (if using), 1/2 teaspoon of oregano, cumin, cayenne pepper, a dash of black pepper, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 2 teaspoons of Worcestershire sauce.
Rub the tri-tip roast all over with the spice mixture.
Put the roast in a food storage bag. Leave it to marinate in the refrigerator for at least 1 hour or up to overnight.
Cover the bottom of a 6- to 7-quart slow cooker insert with the potatoes, onion, and carrots. Drizzle the vegetables with 2 tablespoons of olive oil and add the parsley, rosemary, 1/2 teaspoon of oregano or basil, dill, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly.
Position the tri-tip roast in the center on top of 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 it thinly. Serve the sliced meat with the vegetables and any of the braising liquids that accumulated in the slow cooker.
- You can substitute the tri-tip with a pot roast, but it may take up to several hours longer to cook it to a fork-tender state.
- Slice the tri-tip against the grain for the most succulent bites. This shortens the muscle fibers, making the meat much easier to chew. The grain may change directions on opposite ends of this cut, so look carefully before you start to carve it.