Ingredients:
3 lb round tri-tip beef roast
2 tbsp cracked black pepper
2 cloves garlic, minced
3 tbsp balsamic vinegar
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 bay leaf
Directions:
1. Rub cracked black pepper and garlic on to roast.
Put roast in slow cooker. Make several shallow slits in top of roast.
2. In a small bowl, combine remaining ingredients and pour over meat.
3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.
Suggestion:
Use your leftover roast for hot open faced beef sandwiches the next day.
Save the juices for making the gravy;
add the bread and side of mashed potatoes. YUMMY!
3 lb round tri-tip beef roast
2 tbsp cracked black pepper
2 cloves garlic, minced
3 tbsp balsamic vinegar
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 bay leaf
Directions:
1. Rub cracked black pepper and garlic on to roast.
Put roast in slow cooker. Make several shallow slits in top of roast.
2. In a small bowl, combine remaining ingredients and pour over meat.
3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.
Suggestion:
Use your leftover roast for hot open faced beef sandwiches the next day.
Save the juices for making the gravy;
add the bread and side of mashed potatoes. YUMMY!
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