Slow Cooker Tri-Tip

Cooking Label
Prep Time
Make 6 Servings
3 Tbsp. Pasolivo Lime Olive Oil
3 Tbsp. Pasolivo Smokey Spice Blend
2 Tbsp. Pasolivo Aged Balsamic Vinegar
2 1/2 Tsp. Worcestershire Sauce
2 - 2 1/2 lbs. beef tri tip roast
3 Tbsp. Pasolivo Herbs de Provence
1 Tsp. Pasolivo Kosher Flake Sea Salt
1 1/2 - 2 lbs. potatoes, peeled and chopped into bite-size pieces
1/2 lb. carrots; peeled and cut into 1/2 "coins"
1/4 lb. butternut squash, cubed
1 large onion, chopped
2/3 cup beef broth
Mix 3 Tbsp. Pasolivo Lime Olive Oil in a large bag with Pasolivo Smokey Spice Blend, Pasolivo Aged 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 Tbsp. 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.

A simple and delicious dinner to be shared with family and friends.
Write Your Own Review
You're reviewing:Slow Cooker Tri-Tip
Your Rating