Generally speaking, crock pot meals can be left on the counter to simmer all day. Upon your return, there’s something wonderful waiting for dinner. This is not one of those effortless crock pot suppers. It requires time to prep. Lots of time. If you have a hectic morning schedule, then this needs to be a weekend supper. Soaking wood chips, making a parchment-paper pouch, rubbing meat with a spice-rub (not to mention mixing up the rub) may require more time, effort and energy than what’s available on a crazy Monday morning. However; have a cup of coffee, relax and take all the time in the world to get your pot roast going, yeah that might be a Sunday supper.
While the tri-tip roast is “smoking” in the crock pot, there is time enough to enjoy your Sunday. If your gang is like mine, Sundays see late risers. That means you’ll have time for the coffee, get dinner going and have breakfast nearly ready before the family staggers down the hall.
NOTE: 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. The second time around, I had a flavorful Pot Roast that had simmered all day. Hence, the name change. This would be great with mashed potatoes or fried potato cakes.
Spice Rubbed Tri-Tip Pot Roast
Spice Rub Mix
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 for about an hour to soak in the seasonings.
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.