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Slow Cooker Tri-Tip Roast With Vegetables

Diana Rattray
  • 500 minutes
  • Serves 6

INGREDIENTS

1

Tri-tip beef roast (about 3 pounds)

4

Carrots, large

1 tsp

Marjoram, dried leaf

1

Onion, large wedges

1 tsp

Onion powder

1 tsp

Parsley flakes, dried

2

lbs Potatoes, medium

1 tsp

Rosemary, dried

1/2 cup

Beef stock

2 tbsp

Balsamic vinegar

2 tsp

Worcestershire sauce

1 dash

Black pepper, ground

1 dash

Cayenne pepper

2 tbsp

Chili powder

1/4 tsp

Pepper

1 tsp

Salt

4 tbsp

Olive oil

1/2 tsp

Cumin, ground