Slow Cooker Tri-Tip
Slow Cooker Tri-Tip
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Full Product Description
A simple and delicious dinner to be shared with family and friends.
Ingredients
- 3 tablespoons Pasolivo Lime Olive Oil
- 3 tablespoons Pasolivo Smokey Spice Blend
- 2 tablespoons Pasolivo Tuscan Balsamic Vinegar
- 2 1/2 teaspoons Worcestershire Sauce
- 2 - 2 1/2 pounds beef tri tip roast
- 3 tablespoons Pasolivo Herbs de Provence
- 1 teaspoon Pasolivo Kosher Flake Sea Salt
- 1 1/2 - 2 pounds. potatoes, peeled and chopped into bite-size pieces
- 1/2 pound carrots; peeled and cut into 1/2 "coins"
- 1/4 pound butternut squash, cubed
- 1 large onion, chopped
- 2/3 cup beef broth
Preparation
- Mix 3 tablespoons Pasolivo Lime Olive Oil in a large bag with Pasolivo Smokey Spice Blend, Pasolivo Tuscan Balsamic Vinegar, and Worcestershire Sauce, mix well.
- Add tri-tip and toss to cover roast.
- Refrigerate for one or more hours.
- Prep the vegetables and pat dry with a towel.
- Toss vegetables with the Pasolivo Herbs de Provence and Pasolivo Kosher Flake Sea Salt.
- Toss with remaining 3 tablespoons of Pasolivo Lime Olive Oil.
- Put vegetables in bottom of 6-quart slow cooker.
- Place beef mixture on top of vegetables.
- Pour beef stock over mixture. Cook on high 3-4 hours or low for 6-7 hours until meat is tender. Salt to taste and serve.
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