Things You'll Need
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon ground black pepper
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 to 5 pounds frozen tri-tip roast
1/2 cup red wine vinegar
A tri-tip is a triangular muscle taken from behind the loin of a cow. The cut is relatively inexpensive and keeps well in the freezer. Rather than thawing out the cut of meat, you can cook a frozen tri-tip without much effort. All you need is a good seasoning rub to complement the meat, and flavor the tri-tip, as it thaws and cooks. Begin preparing the tri-tip between eight and 17 hours before you plan to enjoy your meal.
Mix the chili powder, dried oregano, ground cumin, onion powder, cayenne pepper, ground black pepper, olive oil and Worcestershire sauce in a small bowl. Stir with your fingers to blend the seasoning mixture.
Place a 3 to 5 pound frozen tri-tip roast onto a clean working surface. Rub the entire exterior with the seasoning mixture. Place the roast into a freezer bag and refrigerate for one hour to marinate and thaw slightly.
Pour the red wine vinegar into a slow cooker. Remove the roast from the freezer bag and place into the slow cooker. Cover and leave the roast to cook on high for 7 to 9 hours or on low for 14 to 16 hours.
Place a meat thermometer into the center of the roast. If the internal temperature is not at least 130 degrees Fahrenheit, cook for half-hour increments on high. Serve while hot.
If you would like to cook veggies with the roast, slice them and place them around the meat halfway through the cooking time.