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A savory chili-seasoned rub flavors this slow cooker roast. Feel free to use a chuck roast or rump roast in place of the tri-tip. Give this roast at least an hour to marinate before cooking.
PERSONAL NOTE: Add salt to the meat---otherwise it tastes bland, even with all those spices. It makes a lovely broth that is good for your bread-dipping needs.
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
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1 tri-tip beef roast, about 3 to 4 pounds
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Vegetables:
2 to 2 1/2 pounds medium 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
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1st Keep
 Patrice_Sartor
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