Slow Cooked Tri Tip Roast

Ingredients:

• Rub Paste Mixture:
• 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 cayenne pepper
• Dash cayenne pepper
• Dash ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• ---
• 1 tri-tip beef roast, about 3 to 4 pounds
• ---
• Vegetables:
• 2 to pounds sweet potatoes, quartered or cut in 1 to 2-inch chunks
• 1 large onion, cut in 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
• 1/2 teaspoon dried dillweed
• Dash dried tarragon
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Combine rub ingredients; rub the roast all over and put in a food storage bag. Refrigerate and let marinate for 1 hour or overnight. Put potatoes, onion, and carrots in a 6 to 7-quart slow cooker. Drizzle with 2 tablespoons of olive oils and add the parsley, rosemary, oregano or basil, dill, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly. Place the roast on the vegetables. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Serves 6.