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I love my husband! He is so supportive of everything that I want to do and totally embraces it. He’s always given his suggestions on what he wants for supper, but ever since I started blogging he discusses cooking and recipes with all sorts of people. I think he is secretly trying to get more great ideas for me to make and write about.
John has talked to our local barista about her “famous hamburgers” (which we will be trying soon), his co-workers, the dentist…seriously he talks food more than I do. So, when he came home talking about this recipe from a co-worker, we ran out the following weekend to get the tri-tip to make it. I wasn’t expecting it to turn out like a pot roast, but it does and it is to-die-for! Tri-tip is a great cut of meat and very flavorful…so this “pot roast” has a great steak, beefy flavor and less of the traditional roast flavor. Of course all the wonderful spices add to it as well.
Place the first 6 ingredients in a slow cooker. Cook on high for 6 hours. Add potatoes and onion to slow cooker and continue cooking for 2 more hours. Remove meat from slow cooker and shredded. Serve with cooked onions and potatoes.
You can make a pan sauce by using the cooking liquid (fat strained out) and adding 1 tsp cornstarch to 1/4 cup water (well combined). Heat over medium-high heat until it begins to thicken. However, the meat was so tender and juicy that it didn't need it.
http://www.aroundmyfamilytable.com/2012/01/not-your-mamas-pot-roast/
Oh this sounds delicious! I don’t think I have ever bought or cooked a tri tip. I will put it on my list next time I get groceries.
Tri-tip is absolutely great, have never tried it as a roast per say but have smoked it and it is tender and delicious. Will have to try it this way.
Your recipes sound so good. Just plain good food. Love it. This roast makes me hungry for Sunday dinner already. Thanks.
Well, we are having pot roast tonight–so when I found this on your site that was an extra bonus for us– thanks– every little extra always helps to change things up, makes a more interesting meal–instead of the same thing over and over again.
This sounds so good I am going to try it soon.
It seems like a long cooking time on “High”. Most pot roast recipes call for 8 hours on “Low”. Just ask’in.
Never heard of a tri-tip roast..Are they from “NEW YORK CITY” ?????
Strange. I’m in AZ and they are all over here…much be a regional cut.