TRI TIP ROAST CROCK POT RECIPE RECIPES

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SANTA MARIA-STYLE TRI TIP ROAST RECIPE | ALLRECIPES



Santa Maria-Style Tri Tip Roast Recipe | Allrecipes image

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

Provided by Pamlovestocook

Categories     Roasts

Total Time 2 hours 0 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 12

1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
  • Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
  • Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Nutrition Facts : Calories 330.9 calories, CarbohydrateContent 2.6 g, CholesterolContent 158.1 mg, FatContent 14.1 g, FiberContent 0.8 g, ProteinContent 46 g, SaturatedFatContent 5.2 g, SodiumContent 837.7 mg, SugarContent 0.4 g

THE ULTIMATE LONDON BROIL CROCK-POT RECIPE | THE NEST ...



The Ultimate London Broil Crock-Pot Recipe | The Nest ... image

You've used your Crock-Pot to make stew, soup and maybe even a whole chicken. As a meat that's typically cooked under the broiler in your oven, London broil may not be something you've considered trying in the Crock-Pot – but slow-cooking this meat not only keeps your oven clean and frees up time that you can spend with your kids, but it also makes the lean and inexpensive London broil moist and fork-tender.

Provided by Jill Corleone, RDN, LD

Total Time 5 hours

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 to 3 pound London broil
3 cups beef broth
1 white onion cut in slices
2 bay leaves
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a 6-quart Crock-Pot, mix together flour, salt and pepper.
  • Dredge the London broil on both sides in the flour and leave in the Crock-Pot.
  • Pour the broth over the meat and add the onions and bay leaf.
  • Cover the Crock-Pot and cook the London broil on high-heat for 4 hours.
  • After the meat has finished cooking, dissolve the cornstarch in the water. Add the cornstarch slurry to the Crock-Pot and stir. Continue to cook on high for another 15 minutes or until juices have thickened.
  • Serve hot.

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A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
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