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Balsamic Tri-Tip Roast (crockpot)
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Ingredients: | |
3 lbs | tri-tip roast, (You can buy 1 big roast or 2 smaller ones for this recipe. Watch for tri-tip on sale since it can be expensive, keep it in the freezer & take it out for this recipe.) |
1 8-oz bottle | balsamic vinegar |
2 Tblsp | minced garlic |
Spices: | |
salt | |
pepper | |
sage | |
rosemary | |
thyme | |
parsley |
Directions:
Turn crock pot on LOW.
Sprinkle minced garlic on the bottom of the crock pot. Place the lid on top to keep the heat in.
Sear tri-tip on all sides in a very hot pan. Use tongs to hold the roast upright to be sure you get all sides well-browned.
Use tongs to move browned tri-tip from the skillet to the crock pot. Try to lay the roast mostly flat, but don't push it down.
Sprinkle roast with spices - don't overload it, just a light covering (see below).
Pour balsamic vinegar into the crock pot. Don't pour it over the top of the roast or you'll wash away all the spices. Just pour it along the sides, into the bottom.
Replace lid & cook on LOW for at least 8 hours. (10 hours is best, but 8 is great too)
About 30 minutes before serving, use tongs to turn the roast in the crock pot. This will allow the vinegar to get into all sides of the roast. Replace lid & prepare side dishes.
To serve, remove from crock pot with tongs. (The roast will usually just fall apart. Sometimes, it holds its shape.) If necessary, move roast to a cutting board & cut into slices.
Serve with your favorite sides.
We like mashed potatoes & gravy, baked potatoes, or rice pilaf with this roast. Veggies on the sides are yummy too.
Recipe uploaded with Shop'NCook for iPhone.
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