Slow Cooker Tri-Tip Roast
While my old grill was gone and my new grill not quite set up, I was struck with a hankering for Tri-tip. Also being busy working on the new grill set up, I didn’t have time to do a whole lot of prep and watching the oven and such. So I came up with this one.
2-3 lbs Tri-Tip Roast, patted dry
2 Tbs Olive Oil,
2 teaspoons chopped thyme leaves
5 garlic cloves, minced
2 Tbs unsalted butter, divided
Kosher Salt and Coarse Ground Pepper
1-2 Tbs flour
1 large yellow or purple onion sliced 1/4 rounds
8 oz of mushrooms of your choice
1 tsp sugar (optional)
1 cup red wine
1/2 cup chopped fresh basil for garnish
- Add 1/2 the butter and oil into a large cast iron skillet on medium-high heat
- Liberally salt and pepper the roast and place in skillet to brown all sides (~10 minutes)
- Transfer browned roast to slow cooker set to high.
- Deglaze the skillet with 1/2 cup wine, stirring to get all the bits into the liquid
- Add onions to skillet and brown until softened, add garlic and thyme to bloom then mushrooms. Stir until fragrant and the mushrooms are just starting to turn dark.
- Using a slotted spoon transfer onions and mushrooms to the slow cooker with the roast.
- Add the other half cup of red wine to the crock pot and cook on High for 1 hour then turn to low for an additional 2-3 hours. Start checking the internal temperature after 2 hours. Medium Rare is 150 degrees, medium well is 165 degrees.
- Transfer Roast and veggies to a separate plates and set aside.
- While the Roast is resting(10min), return skillet to medium and add remaining butter. When the butter has melted, stir in flour whisk flour till it turns golden color the slowly whisk in the cockpit liquid until fully mixed. Stir until thicker and reduced by 1/3, Stir in onions and mushrooms to it and taste for salt and pepper, Slice roast and drizzle gravy over the top reserving some for individual use. Garnish with chopped basil leaves.
Serve with boiled new potatoes.