Slow Cooked Tri-Tip Roast with Vegetables

This roast was heaven, especially after a good workout lol. The meat was so juicy and delicious it just fell apart on your plate. The only thing I changed when writing it is taking out the dillweed. I greatly dislike the smell and taste of dillweed so I won't use it the next time I make this.

Rub Paste Mixture:
2 1/4T chili powder
1/2tsp oregano
1/2tsp cumin
1tsp onion powder
2 dashes cayenne pepper
dash black pepper
2T olive oil
2T balsamic vinegar
2tsp worcestershire sauce

3-4lb tri-tip beef roast
2-2 1/2lb medium potatoes, quartered or cut in 1-2in chunks
1lg onion, cut in wedges
1lb baby cut carrots
2T olive oil
1tsp parsley
1tsp rosemary
1/2tsp oregano
1tsp salt
1/4tsp pepper

Combine rub ingredients; rub the roast all over and put in a food storage bag or cover in a shallow dish. Refrigerate and let marinate for 1hr or overnight.
Put potatoes, onion and carrots in a 6 to 7qt slow cooker. Drizzle with olive oil and add seasonings. Toss to coat thoroughly. Place the roast on the vegetables. Cover and cook on low 8-10 hours or on high 4-5 hours.

Before

After :)