Mias Slow Cooker Tri Tip Food

SLOW COOKER TRI-TIP ROAST

Steps:

• Add the sliced onions to the bottom of the slow cooker.
• Brush the tri-tip roast on all sides with the oil. Season generously with salt and pepper.
• Heat a cast iron skillet or griddle over high heat until very hot and add the meat. Sear for about 3 minutes on each side and edges to a deep crust. (Turn on your stove vent and open your doors)
• Transfer the seared meat to the slow cooker. Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
• Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip. Add the bay leaves and fresh herbs.
• Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork. Remove the tri-tip from the cooker and place on a platter until cool enough to handle. Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.

KETO SLOW COOKER TRI-TIP

Steps:

• Place 2 sheets of aluminum foil overlapping on your bench, place the tri-tip on top.
• Sprinkle the seasoning on all over and lay the butter on top.
• Wrap up in the foil and place into your slow cooker.
• Cook for 5hrs on high or 8-9 hours on low, until fork tender.
• Gently remove from the slow cooker and slice or shred.
• Serve hot, drizzled with some of the cooking juices.

SLOW COOKER TRI-TIP TACOS

Steps:

• The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
• Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
• Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
• Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.

SLOW-COOKED BEEF LOIN TRI-TIP ROAST

Steps:

• Coat the inside of a slow cooker with about 1 tablespoon olive oil.
• Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
• Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
• Cook on High until meat is cooked through and tender, about 4 hours.

SANTA MARIA TRI-TIP

Steps:

• Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
• Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
• Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
• Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
• In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

SLOW COOKER TRI-TIP ROAST WITH VEGETABLES

Steps:

• Cover and cook on low for 6 to 7 hours or on high for about 3 hours.
• Enjoy.

SLOW COOKER TRI-TIP ROAST

Steps:

• Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
• Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

{VIDEO} SLOW COOKER/INSTANT POT ENCHILADA TRI-TIP (LOW-CARB, PALEO, WHOLE30)

Steps:

• Add onion, bell pepper, diced green chiles, garlic, and enchilada sauce to the slow cooker. Stir to mix well.
• Season meat with spices. Add seasoned meat to the slow cooker.
• Cook high 4-5, low 8-10 hours.
• Shred the meat & keep in the slow cooker until ready to serve.
• Turn on the IP and select sauté. Once hot, add the oil to the pot. Season the tri-tip with salt and pepper. Add the tri-tip to the Instant Pot & sear a few minutes on each side until evenly browned. Remove the beef from the pot.
• Add onions, bell pepper, and diced green chiles. Add more oil if necessary. Cook 3-5 minutes or until soft.
• Pour in the enchilada sauce. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all the spices. Stir to mix well. Add tri-tip back into the pot.
• Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of tri-tip. When done, let the pressure release naturally.
• Shred the meat & keep in Instant Pot until ready to serve.

SLOW COOKER TRI-TIP ROAST

Steps:

• Combine rub ingredients in a small bowl.
• Rub the paste all over the roast and put into a food storage bag.
• Marinate in refrigerator for at least an hour or as long as overnight.
• Put potatoes, onion, and carrots into a 6 to 7quart slow cooker.
• Drizzle with the 2 Tablespoons of olive oil.
• Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
• Toss to coat thoroughly.
• Place the roast on the vegetables. (If you have time, your could sear the roast before adding it to the slow cooker. See Gr8 Tip below.)
• Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
• Enjoy your Sunday and Enjoy your Supper!

SANTA MARIA TRI TIP

Steps:

• Remove any silver skin from the meat and any thick layers of fat. Do not trim off all the fat as it will help baste the meat as it cooks.
• Place the roast on a large platter or tray and sprinkle the entire surface with the rub. Massage the seasoning rub into all the cracks and crevices of the meat. Cover and refrigerate for at least 1 hour, preferably overnight. When ready to grill the roast, remove it from the refrigerator and allow to sit at room temperature for 1 hour.
• Set the grill for a 2-zone heat. If using a gas grill heat the grill to high.
• Place the roast on the hot zone of the grill and sear one side for 6-8 minutes. Spray any flare-ups with water as needed. Turn the roast over and sear the other side for 6-8 minutes.
• Move the roast to the cooler heat zone of the grill and cook for another 6-8 minutes. Flip the roast and cook for another 6-8 minutes. Continue cooking and turning until an instant-read thermometer reaches 130°F when inserted into the thickest part of the roast.
• Heat the grill to high. Place the roast on the hot zone of the grill and sear one side for 6-8 minutes. Turn the roast and sear for another 6-8 minutes. Lower the heat to medium-high and continue to cook flipping the roast every 6-8 minutes until an instant-read thermometer reaches 130°.
• Transfer the roast to a cutting board, tent with foil and allow to rest for 10 minutes. To carve the roast, cut it in half where the roast makes a natural angle. Slice each section against the grain into thin slices.

BRAZILIAN BEEF STEW -FEIJOADA

Steps:

• Preheat oven at 300 degrees.
• Season meat with salt and black pepper.
• Heat a large dutch oven over medium-high heat. When the pan is nice and hot, add one teaspoon of olive oil and brown 1/3 of the stew meat. Brown meat on all sides, then remove to a bowl. Continue to cook the remainder of the meat using one teaspoon of olive oil for each batch of meat.
• Incorporate the orange juice to the pot to deglaze, scraping up brown bits on the bottom of the pan.
• Add the onion and let cook for about 4-5 minutes, just until softened. Continue by adding the tomatoes, both pureed and whole beans, garlic, pork (if using), kielbasa, ham shank, all the browned beef, 2 1/2 cups of chicken stock, chili powder, and bay leaves. Cover and cook in the oven. Check the pot every hour for evaporation, adding more stock as needed. Cook for approximately 3 1/2 to 4 hours, until meat is falling apart.
• Remove ham shank and let cool. Pull any remaining ham bits off bone and place back into pot. Discard bay leaves.
• If you choose to use the vinegar, add just before serving. (It is optional.) I have forgotten and it was just delicious. The addition of the vinegar just brings a zip of brightness to the dish. Perhaps, you would prefer to test the taste by adding a teaspoon or two, at a time.
• Garnish each serving with jalapeño slices, chopped tomato, or orange wedges.

MIA'S SLOW COOKER TRI-TIP

Steps:

• Cut well trimmed tri-tip into 4 inch chunks and place into slow cooker.
• Rub meat with New Mexico Powdered Chile and Cumin.
• In large bowl stir Rotel Tomatoes, Pot Roast Seasoning, Crushed Red Peppers, and Diced Onions until seasoning is well blended.
• Pour tomato mixture over meat and stir to coat meat.
• Cook on high for 5 hours.
• Shred cooked meat with 2 forks in slow cooker.
• Remove shredded meat with a slotted spoon leaving juice in slow cooker.
• Meat can be used in tacos or served on a plate with beans and rice.
• Enjoy from my kitchen to yours.
• Your comments and suggestions will be greatly appreciated.

SLOW COOKER TRI-TIP FRENCH DIP SANDWICHES

Steps:

• Preheat a large skillet over medium-high heat.
• On a cutting board, trim the tri-tip of visible chunks of fat.
• In a small bowl, stir together the salt, rosemary, thyme and paprika. Spread over the tri-tip, taking care to rub it into all sides of the meat.
• Meanwhile, layer the onions and garlic in the bowl of a slow cooker. Pour the beef broth or stock in too.
• In the heated skillet, sear the tri-tip on both sides. Add to the slow cooker. Deglaze the pan with red wine, taking care to scrape up any bits on the bottom. Pour the red wine mixture into the slow cooker.
• (Time to turn off that burner)
• Cover the slow cooker and cook on low for 4-5 hours, until the tri-tip is cooked through and tender. Remove to a cutting board to rest for 15 minutes. Slice thinly against the grain.
• Meanwhile, drain the onions in a colander set over a pot or bowl. Set the onions aside.
• At this point, you could be done -- just heat the rolls in the oven and top with slices of the tri-tip and onions and serve with the au jus. Or you could add 2 tsp of cornstarch to the au jus in a pan set over medium heat on the stove, bring to a boil and whisk until combined and slightly thickened. It's good both ways.
• Also good: adding a slice of provolone cheese to the sandwich. Just saying.