Powder form is used to create a flavorful rub for this beef roast. Combined with a kick of tequila and orange juice, it becomes juicy and tender during an afternoon in the slow cooker. The beef can be sliced or shredded for sandwiches or tacos, and finished off with a few of your favorite condiments and toppings.
SERVINGS: 8 to 10
TIME TO TABLE:
10 minutes prep, 4 to 6 hours cooking.
1 tablespoon mild chili powder
1 teaspoon ground Paramount Citrus lemon peel powder*
1 teaspoon ground Paramount Citrus navel orange peel powder*
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon of ancho or cayenne chili powder (optional)
2.5 lb. tri tip beef roast
3 cloves garlic, minced
1/3 cup gold tequila
1/3 cup low-sodium beef or vegetable stock
¼ cup fresh Paramount Citrus navel orange juice
1. In a small dish, combine the chili powder, lemon peel powder, orange peel powder, sea salt, cumin, coriander and optional hot chili powder. Pour the rub over the beef roast and massage it over the meat to coat it evenly.
2. Add the garlic, tequila, stock and orange juice to the bowl of a large slow cooker. Stir to mix.
3. Place the roast in the slow cooker and flip it a few times to soak it in the juices.
4. Top the slow cooker with a lid and set to high. Cook about 4 hours if you would like to thinly slice the beef. Cook for 6 hours for shredded beef that easily falls apart. Once sliced or shredded, return the beef to the juices in the slow cooker to soak for 10 to 15 minutes before serving.