Monday, March 24, 2014

Slow Cooker Spice Rubbed Tri-Tip Roast

We had Slow Cooker Spice Rubbed Tri-Tip Roast for dinner. I placed it in the crock pot last night and cooked it overnight. Before getting into the shower this morning, I removed the roast and transferred it to a platter to let cool. I covered it and refrigerated until getting home. It slices nicely when cold. I reheated it in the "au jus" created from the meat juices that cooked out of the roast. Since I don't add any liquid to this particular roast, the juices are very concentrated in flavor and the spices give it a wonderful flavor. I added a heaping tablespoon of Swerve sweetener to my spice rub and it balanced the spiciness, smokiness and saltiness beautifully, much the way barbecue sauce does. You can use whatever type granular sweetener you prefer. I served the roast alongside cooked sliced buttered mushrooms and a wedge of steamed savoy cabbage. I found some beautiful small heads of savoy cabbage and thought they'd be perfect to steam and serve in wedges. Savoy cabbage is the type of cabbage that has more wrinkly crinkly leaves that are thinner and more delicate than regular cabbage. It makes nice tender steamed cabbage. I simply cut the small head into quarters and placed it in a glass covered casserole and steamed it in about 1/4 cup of water in the microwave for about 5 to 7 minutes on high. I served it with a pat of Kerrygold butter and sprinkled with a little sea salt. I forgot how much I really love cooked cabbage. I snapped a few photos below as well as the easy recipe for the roast. Enjoy!

Slow Cooker Spice Rubbed Tri-Tip Roast


Spice Rub Mixture
1-1/2 tablespoons granular sweetener (I use Swerve)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground ancho chile pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

1 small onion, sliced
2 - 2-1/2 pound tri-tip roast (or other roast)


In a small bowl, combine spices (first 7 ingredients). Pat roast dry with paper towels. Place sliced onion in bottom of 5 to 6 quart slow cooker. Sprinkle seasoning over roast and rub well on all sides. Place roast in slow cooker and cover. Cook on high for 2 hours; turn to low and cook an additional 6 to 7 hours. As an alternative, roast can be cooked on low for 8 to 10 hours.

*This roast produces approximately 1-1/2 to 2 cups juice as it cooks. If desired, add 1/4 cup liquid (wine, water, stock) to roast prior to cooking.


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