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/

Harter House's Signature Tri-Tip with Cooking Instructions

Starting Wednesday this week, Harter House Supermarkets in Springfield, have Tri-Tips on Sale for $4.99 lb. 
(Jan 18 - 24, 2017)


The tri-tip is a cut of beef from the bottom sirloin, also known as a triangle steak, it usually weighs 1.5 to 2.5 lbs.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".)

Most popular in the Central Coast of California and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

At Harter House Supermarkets, the Tri-Tip has become a signature item,
because of its popularity with our customers. We will season your Tri-Tip FREE at our stores with either a Santa Maria Seasoning, or Pappy’s Seasoning.

Here is our favorite Tri-Tip recipe;
Soak a handful of hickory chips in water for 30 minutes
Let your seasoned Tri-Tip sit at room temperature for 30 minutes before grilling.
Grill over High Heat fat side down 10-15 minutes, charring the fat.
Turn the Tri-Tip over and place away from direct heat.
Add the damp coals to the fire. And smoke the Tri-Tip for an additional 40 minutes, adjusting time for size of roast.
Remove from grill.
Let rest for 15 to 20 minutes. (The resting period allows the meat’s juices to redistribute back into the meat for added flavor and tenderness.
Slice meat across the grain.
** I will remove the Tri-tip when it reaches an internal temperature of 125 Degrees.  Then wrap it in foil for another 15-20 minutes.  The roast will continue cooking and the juices will redistribute into the meat.

For all the sale items at Harter House locations visit our website at
www.harterhouse.com