Wednesday, October 5, 2011

Balsamic Tri-Tip Roast in the Crock Pot

If you like balsamic vinegar, you'll LOVE this roast! If you don't like it, stop reading now.

This roast, for those who like balsamic vinegar, is amazing. Fall-apart, mouth-watering amazing! And SO easy!

Just a few ingredients & about 5 minutes in the morning for a delicious dinner that night. Especially satisfying now that the cooler days of Fall are here.

FYI - Balsamic vinegar is the dark vinegar they bring you to add to your olive oil for dipping bread at nicer Italian restaurants, in case you're not sure what it is. It has a strong, tangy, rich flavor. It's a flavor you either love or hate, so be sure you like it before making this dinner. It's easy to find at any grocery store. Don't spend the money for the super expensive brands since it's cooking all day in the crock pot, the store brands work just as well.

We serve this with mashed potatoes, gravy & usually green beans and corn on the side. DELISH!!

Balsamic Tri-Tip Roast in the Crock Pot

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

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.



Kim said...

Looks so good! And the fact that it's a crock pot recipe is even better. Can't wait to try it!

Kathryn said...

Thanks, Kim! It is SO yummy - Enjoy! - Kathryn :)


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