Fred’s Crockpot Tri-Tip Roast
Fred's Crockpot Tri-Tip Roast
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This comes from a good friend, and this recipe has been featured in "Louisiana Cookin" Magazine and it is that good. This recipe calls for a tri-tip roast, but Fred assures me, any cut of beef will work. I made this on 11 May 2016, excellent. My comments below. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7-8 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7-8 hours
Fred's Crockpot Tri-Tip Roast
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend, and this recipe has been featured in "Louisiana Cookin" Magazine and it is that good. This recipe calls for a tri-tip roast, but Fred assures me, any cut of beef will work. I made this on 11 May 2016, excellent. My comments below. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7-8 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7-8 hours
Ingredients
Servings: servings
Instructions
  1. Rub the roast on all sides with Cajun spice mix, or herbs of your choice, and place the roast, covered, in the refrigerator for at least an hour or up to overnight to allow the beef to absorb the spices.
  2. After the marinating time, placed the diced potatoes, onion, and half the garlic in the bottom of your slow cooker and mix together. Set the roast on top of the potato mixture.
  3. In a large bowl, mix together the dry onion soup packet, bay leaves, beef stock, wine, and Worcestershire sauce. Pour the liquid mixture over the roast. Sprinkle on remaining minced garlic on the roast and potato mixture.
  4. Cook on Low setting for 7 1/2 to 8 hours, serve with your choice of sides.
Recipe Notes

Beef will run about 150 Baht/kilo, a 2 kilo roast would be 300 Baht, everything else in minimal. This comes out to about $1.10 per serving for 8 servings, very reasonable.

Shortcuts: Dry Onion Soup Mix, Cajun Spice Mix.

Provided courtesy of good friend, Fred Neeleman.
United States.

  1. I made this on 11 May 2016 using just 2 pieces of beef from a local butcher, no specific cut, 2 kilos as well. After the rub, I let it set in the fridge overnight, then followed the recipe as listed except no wine was used, I just used additional beef stock in place of the wine. Since it was just “regular” chucks of beef, I slow cooked on low for 12 hours to get the right tenderness. Excellent flavor overall, and the potatoes from the slow cooker were very good as well on the second day, I used boiled potatoes and butter the first day as the side.

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