Slow Cooker Tri Tip Roast Food

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.

SLOW COOKER TRI TIP ROAST

Steps:

• Combine the salt, pepper, thyme, rosemary and garlic. Rub it over the top of the tri tip.
• Place the meat into a 6 qt. slow cooker.
• Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat. Do not pour directly over the top of the tri tip and wash off the seasoning.
• Cover and cook on low for 6-7 hours or until the meat is tender, and pulls apart easily with a fork.
• Remove the meat from the slow cooker and shred or cut into pieces.
• Strain the remaining liquid and use it as an au jus if making sandwiches.

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.

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:

• 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!

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.

TENDER SLOW COOKER TRI-TIP ROAST

Steps:

• Chop the onion, measure the wine and season the meat with a little salt and pepper.
• Add the tri-tip roast to the slow cooker.
• Arrange the onions on top of and around the meat.
• Pour the wine over the top of the meat, cover and cook on low heat for 6 hours.
• Remove the meat from the slow cooker and use two forks to shred the meat. Add the meat back to the liquid in the crock pot and reduce the heat to warm, and serve.
• If you prefer a thicker sauce, before adding the meat back to the slow cooker, make a slurry of flour and water by mixing 1 tablespoon of flour with 2 to 3 tablespoons of water in a small bowl. Gradually whisk in the flour-water mixture until the sauce reaches a consistency that you like.

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.

SLOW COOKER TRI-TIP ROAST

Steps:

• Dice the potaotes and slice the onions and put in bottom of CP. Add remainder of ingredients after the roast is placed on the top of the potatoes and onions. I add the worcestershire sauce to one of the cans of water. Cook on low 7 hours or so. (depending on size of roast) This will come out tender and juicy!!!