10-Minute Prep Slow Cooker Tri Tip
Ingredients
The meat and seasoning
-
2 ½ - 3
pound
tri-tip
-
2
tablespoons
fresh chopped rosemary
-
2
tablespoons
light brown sugar
-
1
tablespoon
garlic powder
-
1
tablespoon
salt
-
1
teaspoon
freshly ground black pepper
The cooking oils
The vegetables
The liquids
-
2
cups
beef broth
-
¼
cup
soy sauce
The gravy (optional)
Instructions
- Combine 1 tablespoon of rosemary, brown sugar, garlic powder, salt, and black pepper in a small dish.
- Rub the mixture on the outside of the meat and refrigerate overnight or proceed with the recipe.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat and sear the meat for about 3 minutes per side.
- In the bottom of the slow cooker, combine the potatoes, remaining 2 tablespoons of oil, and 1 tablespoon of rosemary.
- Place the seared tri-tip on top of the vegetables.
- Pour the beef broth and soy sauce into the slow cooker.
- Cover and cook on low for 4 to 6 hours.
- Remove the meat and potatoes from the slow cooker and let them rest for 10 minutes.
- To make gravy, transfer the liquid to a saucepan, add butter, and whisk in flour until thickened.
Nutrition Facts (estimated)
Servings
10
Calories
342
Total fat
20g
Total carbohydrates
14g
Total protein
26g
Sodium
1300mg
Cholesterol
87mg
You might also like