3 to 4 lbs. Tri-Tip Beef Roast (or beef roast of your choice) - Check out Local Ontario Organic Beef from NIKU Farms on our Blog!
1/4 cup Blackberry-Ginger Balsamic Vinegar
1/4 cup Neapolitan Herb Balsamic Vinegar
1/4 cup soy sauce
2 tablespoons Chilean Picual or a Medium Intensity EVOO
2 crushed garlic cloves
1/2 teaspoon black pepper
Combine; soy sauce, Neapolitan Herb Balsamic Vinegar, Blackberry-Ginger Balsamic Vinegar, Chilean Picual EVOO, crushed garlic cloves, and black pepper in a zip-top bag add the roast.
Marinate in the refrigerator for at least 12 hours.
Remove the meat from the marinade, let sit 40 minutes.
Smoke, grill or broil until cooked to your desired degree of doneness.
Note: If using the crockpot for your roast (like in our video), cook it on low for 8 hours or on high temp for 4-5 hours.
Bring the jus to a boil in a sauce pot on medium-high, and add a cornstarch slurry (2 tsp cornstarch & 3 tsp water combined well) and thicken to your desired thickness for a delicious sauce!