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I love spending time with my family on the weekend! I enjoy being able to relax but hate the idea that if I relax I will have to eat out or order in. It is not that I am being cheap, it’s that I don’t have control of what is in my food and who is touching my food.
Here is a great Sunday or any day dinner that will have people asking for seconds and thirds (my husband ate 3 servings!) and is pretty easy to make. I used my crock pot AND my pan to get this going as I am a big fan of searing food.
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- 1 – 2 pound Beef Tri-Tip, room temperature
- 1 – Small Onion, Sliced
- 2 – Carrots, Sliced
- 1 tbsp. Coconut Oil
- 1 tbsp. Garlic, minced (I used the frozen garlic from Trader Joe’s that’s in cubes 2x)
- 1 tbsp. Minced, Dehydrated Onion
- 1 tsp. Herbs de Provence
- 1.5 tsp. Seasoned Salt
- 2 cups Beef Broth
- 2 tbsp. Worcestershire sauce
- 2 tbsp. A-1 Sauce
- 2 tbsp. butter, melted
- 2 tbsp. flour
- Connect & set your slow cooker to high. (spray with cooking spray or line (optional).)
- Slice all your vegetables.
- Heat Stainless steel pan, large enough to accommodate a Tri-Tip into the pan for searing.
- Season the beef with salt on both sides and pat into the meat.
- Place beef in pan and sear on each side approximately 3-4 minutes. (Tip, will lift easily when ready.)
- Remove meat and place in slow cooker.
- Add oil to pan with the vegetables. Sautee for 2 minutes; add the rest of the ingredients, EXCLUDING THE BUTTER AND FLOUR.
- Pour sauce into the slow cooker and set slow cooker on high for 2.5 hour or 4 hours on low.
- Remove the Tri-Tip Roast once the alarm goes off and rest. Removed the veggies too and set them aside with a slotted spoon as you are going to use the liquid to make gravy.
- While the beef is resting, warm 2 tablespoons of butter and add 2 tablespoons of flour and mix together to make a quick little thickening agent or as I call it “ghetto roux”. Pour this into the liquid that is left in the slow cooker and whisk quickly. I found that I had to transfer it into a pan and bring it to a boil and it got nice and thick. Once that happens, set aside.
- Slice your Tri-Tip Roast and serve with Mash Potatoes, Rice or Roasted Potatoes and a nice salad.
What is your favorite family meal to make on Sunday night?
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