Slow Cooker Tri-Tip Roast and Veggies

greateightfriends.com

Kathy Bullis

3 to 4 pound Tri-Tip beef roast, (you can also use a chuck roast or rump roast)

2 to 2 ½ pounds medium potatoes, quartered or cut into 1 to 2-inch chunks

1 large onion, cut into wedges

6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces

subheading: RUB PASTE INGREDIENTS:

2 teaspoons salt

2 Tablespoons chili powder

½ teaspoon chipotle chile powder

½ teaspoon dried leaf oregano

½ teaspoon ground cumin

1 teaspoon onion powder

Dash of cayenne pepper

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

subheading: VEGETABLE SEASONINGS:

2 Tablespoons olive oil

1 teaspoon dried parsley flakes

1 teaspoon dried crushed rosemary

½ teaspoon dried leaf oregano or basil

½ teaspoon dried dill weed

dash of dried tarragon

1 teaspoon salt

¼ teaspoon pepper

Directions at greateightfriends.com

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