We are enjoying a nice break from the triple-digit heat. Hubby wanted to take off and do something outdoors. The problem with that is Sundays are a big cooking day. You know, make something that takes hours, such as a nice roast beef or chicken. Something wonderful that can’t be usually can’t be prepared during the week. Generally speaking, crock pot meals can be left on the counter to simmer up something wonderful at the end of a long day at the office. However; it also must be something that can come together quickly in the morning – ten or fifteen minutes tops. Weekday mornings are hectic enough – coffee to brew, lunches to pack and all the other “get ready to face the day” routines. From the time the alarm shatters the tranquility of a dreamy morning to hitting the door running, it’s just about forty-five minutes. Lately, my butt has really been dragging, and I can’t seem to add start dinner in the crock pot into my morning routine unless it involves very little effort.
Soaking wood chips, making a parchment-paper pouch, rubbing meat with a spice-rub (not to mention mixing up the rub) – what can I say – that would require more effort than I was willing to do. However; have a cup of coffee unhurried, then get the pot going, yeah, that would be okay. While the tri-tip was “smoking” in the crock pot, there would be time enough to enjoy our Sunday. If I timed my morning just right, the crock pot would be going and breakfast would be hitting the table by the time my guys were ready to brave the day. All would be right with the world.
UPDATE: The original recipe was called Spice Rubbed Crock Pot Smoked Tri-Tip. However; that is NOT what the end result produced. For one thing, the pepper was way too heavy, and the juices in the pot way too strong of red wine with very little hint of smoke. I’ve reduced the pepper; added beef broth and liquid smoke to the final phase of cooking. Now what I have is a flavorful Pot Roast. Hence, the name change. Had I known, I would have planned mashed potatoes and green beans or some other vegetable. Winging it, I made potato cakes. My guys (being meat and potatoes kind of guys) were pleased. I’ll make this again, with a different approach.
Spice Rubbed Tri-Tip Pot Roast
3-4 lbs Tri-Tip
1-2 cups mesquite wood chips (depends on size of crock-pot), soaked
1 Large Sheet Parchment Paper
1/2 cup of Red Wine
1/2 Cup Beef Stock
1 Tablespoon Liquid Smoke
Soak wood chips in water for at least 30 to 45 minutes. While chips are soaking, mix dry rub.
Once wood chips have soaked, drain from water. Depending upon size of crock pot, cut a large piece of parchment paper. Place wood chips on parchment paper. Fold paper over chips to create a package. Place directly on bottom of crock pot, seam/fold down to hold in place.
With small scissors or paring knife, cut small holes here and there in the top of the paper to allow “smoky” steam to escape.
Unwrap tri-tip and place directly on top of paper.
Add wine to the pot, cover and cook on LOW for 6-7 hours.
Remove tri-tip from crock pot, set aside. Remove parchment packet from pot and discard. Add beef stock and liquid smoke. Return tri-tip to crock pot. Increase to HIGH and continue to cook another 30 to 45 minutes.
Remove meat from pot, slice. Spoon juices from pot over meat and serve.
1 tablespoon ground black pepper
2 tablespoons salt
1 Tablespoon Onion Powder
1 Tablespoon Sugar
1 Teaspoon Chile Powder
1/2 Teaspoon Chipotle Spice
1/2 Teaspoon Cayenne Powder
2 Teaspoons Mustard Powder
2 Teaspoons Garlic Powder
In a small bowl, mix together seasonings for rub mix.
Rub all sides of the tri-tip with dry rub. Wrap in plastic wrap and let sit on the counter to soak in the seasonings.