Slow Cooker Tri-Tip Roast

• 3 to 4 pound Tri-Tip beef roast, (you can also use a chuck roast or rump roast)
• 2 to 2 ½ pounds medium potatoes, quartered or cut into 1 to 2-inch chunks
• 1 large onion, cut into wedges
• 6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces

Rub Paste Ingredients:

• 2 teaspoons salt
• 2 Tablespoons chili powder
• ½ teaspoon chipotle chile powder
• ½ teaspoon dried leaf oregano
• ½ teaspoon ground cumin
• 1 teaspoon onion powder
• Dash of cayenne pepper
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce

Vegetable seasonings:

• 2 Tablespoons olive oil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried crushed rosemary
• ½ teaspoon dried leaf oregano or basil
• ½ teaspoon dried dill weed
• dash of dried tarragon
• 1 teaspoon salt
• ¼ teaspoon pepper