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.
Serves 6.
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