Slow Cooker Tri-Tip with Veggies

If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, bake it at 325° for 2 to 3 hours.  Also, you could use a Harter House chuck roast or rump roast with this recipe. 

Serves 6

Ingredients

• 3 to 4 pound Harter House Tri-Tip         
• 2 to 2 1/2 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

Rub Paste Ingredients:

• 2 teaspoons salt
• 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 of cayenne pepper
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce

Vegetable seasonings:

• 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 dill weed
• dash of dried tarragon
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine rub ingredients in a small bowl.
   
2. Rub the paste all over the roast and put into a food storage bag.
3. Marinate in refrigerator for at least an hour or as long as overnight.
4. Put potatoes, onion, and carrots into a 6- to 7-quart slow cooker.
5. Drizzle with the 2 Tablespoons of olive oil.
6. Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
7. Toss to coat thoroughly.
   
8. Place the roast on the vegetables.
   
9. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
10. Enjoy your Sunday and Enjoy your Supper!
    

This recipe comes from the Great Friends Blog Post.  It looks delicious!
http://www.greateightfriends.com/slow-cooker-tritip-roast/