Heat up about a tablespoon of coconut oil in a cast-iron skillet or other heavy duty non-stick skillet. Rub the Tri-Tip with your favorite seasonings ( be creative or just use salt and pepper) I cheated last time and used a dry rub mix from my grocery store I think it was apple-wood flavored, but really anything will do. When the oil is warmed up sear the Tri-Tip in the skillet for several minutes on each side until you have a good sear around the meat. This step is essential for ultimate tenderness.
While the meat is searing off peel and chop up the carrots, sweet potatoes, yams and dice the onions and garlic.
set the crock-pot to the low and slow setting of at least 8 hours...so make sure you have planned this ahead of time like 10 am if you like to eat at a decent hour that is. I really don't recommend anything less than this as it turns out unbelievably tender if done low and slow...just trust me on this.
All that searing and slicing might have distracted you enough to not notice the sous chef eating his weight in pistachios so be forewarned this could happen to you, minor disclaimer.
This day was particularly nuts as we had to make an impromptu run into "town" which is like a 2 hour round trip ordeal, to get my daughters fractured arm put into a new brace. So like I said the Crock-pot is heavily relied on in our house for these reasons alone. So by the time I got around to getting the roast put into a dish I was so ravenous I almost forgot to take an "after" pic, so it is not the best pic, sorry about that, but seriously a girls gotta eat!
Voila a nice warm dinner to end the chaos of the day on a great note.
- 2-3 pound Tri-Tip Roast
- 1 tbsp coconut oil
- Rub or seasonings of choice or just salt and pepper
- 2 sweet potatoes peeled and diced into bite-sized chunks
- 1 yam peeled and diced into bite-sized chunks
- 3 carrots peeled and diced into bite-sized chunks
- 1 yellow onion diced
- 2 cloves garlic diced
- 32 oz beef stock or broth
- 2 tbsp balsamic vinegar
Heat up coconut oil in cast-iron skillet, rub the Tri-Tip with rub or seasonings of choice. Sear all sides of the meat for a few minutes on each side. While searing peel and dice all of the vegetables. Layer the diced vegetables on bottom of crock-pot, set the seared meat on top and cover with the beef stock and vinegar. Cook on low heat setting for at least 8 hours. Enjoy! Use leftover meat the following day in a loaded salad.