5 minutes prep, 8 hours cook time
1 5 pound tri tip beef roast
2 Tbsp. garlic salt
2 Tbsp. dried oregano
2 Tbsp. dried basil
1 16 oz. jar marinated cherry peppers (We like Mezzetta!)
1 cup water
In a small mixing bowl, combine garlic salt, oregano and basil. Rub spices evenly on beef roast. Place roast in slow cooker and cover with cherry peppers and jar marinade. Add water. Roast beef for 8 hours on low heat. Slice roast and serve on thick sourdough rolls with mustard, pickles and cherry peppers. Serve cooking liquid on the side as the perfect dipping au jus.