Slow Cookin' Tri-Tip Roast

 

Slow Cookin' Tri-tip Roast

Ingredients

3 1/4 lb - Tri Tip Roast

2 tsp - Salt

4 Cup - Cold Water

Dry Rub

8 Cloves - Garlic, minced

3 Tbsp - Premium Soy Sauce, (preferred Lee Kum Kee Brand)

2 1/2 tsp - Dry Onion Powder

2 1/2 tsp - Garlic Powder

1 1/2 tsp - Cayenne Pepper (optional)

1 tsp - Chili Pepper Flakes (optional)

1 tsp - Sweet Paprika

1 tsp - black pepper, fresh ground

1 1/2 tsp - Salt

1 Tbsp - Olive Oil

Vegetables

1 Large - Onion, chopped

2 Large - Russell Potato, 1/2" cubed (optional)

2 Large - Carrots, chopped (optional)

Liquid Ingredient

1 (28oz) Can - Crushed Tomatoes (preferred Fresh & Easy Brand w/ Basil)

1 1/2 Cup - White Wine

2 Tbsp - Brown Sugar

Procedure:

1.  Mix 4 cups of water and salt together, place tri tip roast in water and soak for 30 minutes.  Remove tri tip roast from salt water, rinse, then pat dry, and set aside.

2.  Mix Dry rub altogether, then split in half.  1st half will be used to rub the tri tip; 2nd half will be used to sautee the onions.

3.   Use 1/2 the dry rub onto the tri-tip, coat all over.  Heat pan and add 1 tsp olive oil, pan seared tri tip in all sides, until brown (10 minutes).  Place tri tip into slow cooker pan.

4.  Add onion into pan, the rest of the dry rub and sautee until translucent.  Add liquid ingredients and bring to a simmer.  Then transfer liquid into the slow cooker.  Set the slow cooker to high heat and cook 6-8 hours (recommend to do this the night before).

5.  Change slow cooker to keep warm and add potatoes and carrots, cook for additional 7-9 hours (recommend to do this before leaving to work for the day).   Serve over rice.