Slow Cooker Tri Tip Roast With Vegetables Food

SLOW COOKER TRI-TIP ROAST

Steps:

• Combine rub ingredients in a small bowl.
• Rub the paste all over the roast and put into a food storage bag.
• Marinate in refrigerator for at least an hour or as long as overnight.
• Put potatoes, onion, and carrots into a 6 to 7quart slow cooker.
• Drizzle with the 2 Tablespoons of olive oil.
• Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
• Toss to coat thoroughly.
• Place the roast on the vegetables. (If you have time, your could sear the roast before adding it to the slow cooker. See Gr8 Tip below.)
• Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
• Enjoy your Sunday and Enjoy your Supper!

SLOW COOKER TRI TIP ROAST

Steps:

• Combine the salt, pepper, thyme, rosemary and garlic. Rub it over the top of the tri tip.
• Place the meat into a 6 qt. slow cooker.
• Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat. Do not pour directly over the top of the tri tip and wash off the seasoning.
• Cover and cook on low for 6-7 hours or until the meat is tender, and pulls apart easily with a fork.
• Remove the meat from the slow cooker and shred or cut into pieces.
• Strain the remaining liquid and use it as an au jus if making sandwiches.

ULTIMATE TRI-TIP ROAST

Steps:

• In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
• Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
• Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
• About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
• Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
• When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
• Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.

SLOW-COOKED BEEF LOIN TRI-TIP ROAST

Steps:

• Coat the inside of a slow cooker with about 1 tablespoon olive oil.
• Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
• Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
• Cook on High until meat is cooked through and tender, about 4 hours.

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES

Steps:

• Combine rosemary, garlic, salt and pepper to form a paste.
• Spread half of herb paste evenly over roast.
• Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
• Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
• Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
• Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.

SLOW COOKER TRI-TIP ROAST

Steps:

• Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
• Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

SLOW COOKER TRI-TIP ROAST WITH VEGETABLES

Steps:

• Cover and cook on low for 6 to 7 hours or on high for about 3 hours.
• Enjoy.