We have this local butcher shop where I love to go and browse their case of fresh cut meat. If you’re a carnivore, this place is irresistible. I typically go there with every intention of browsing and find myself shoveling out my week’s allowance to buy beautifully marbled steaks or loins of lamb.
During my last trip to the shop I met a very nice gentleman who was waiting for the butcher to cut his selections this way or that. He asked me about my non-existent husband whom I played off as if he were busy working. As we continued waiting for our orders (and my dream of being a stay at home cook rattled in my brain), he pointed out several cuts of meat to me.
“I am in here at LEAST twice a week. My favorite thing over here you ask? Why, the tri tip of course. It’s underrated in my opinion. Slow cook that thing and it’ll be the best thing you’ll ever eat.”
Yes-siree-bob, I added tri tip to my order as well. I had the butcher cut four pounds of the stuff in half, went home, and slow cooked the heck out of ’em. Two ways!
My first method involved browning the outside of the meat, seasoning and roasting it in the oven (on low) over the course of many hours. The tri tip turned out flavorful but tough. I was not satisfied. I readied my second chunk of tri tip for a slow, low simmering bath. I made sure the entire roast was covered in broth and let it do it’s thing while I was at work. Man, do I ever love that smell. You know, the smell where you come home after a long day at work, ready to ice your dogs and kick back and enter a home full of aromas so good that you want to lick the air.
This method of cooking turned out perfect. The meat was tender, moist and super flavorful. This recipe is a new “set it and forget it” favorite for me.
2-3 pounds of tri tip or beef rib meat (leave the bone on during cooking then remove before eating to give your broth a flavor bonus)
1 tablespoon extra virgin olive oil
1 tablespoon or so of butter
1/4 cup flour
salt and pepper, as desired
1 medium yellow onion, peeled and quartered
3 or 4 carrots, cut into chunks
2 stalks celery, chopped (optional)
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
3 cups beef or chicken broth
1/2 to 3/4 cup of red wine, reserve for sipping
Pat the meat dry, sprinkle with salt and pepper then dredge in flour. Heat the oil and butter in a large pot. Add the meat and brown on all sides over medium heat. You really don't want to cook your meat. You're just giving it some color. Remove the meat from the pot and place on the side.
Add the onions, carrots and celery (if using) and saute for a couple of minutes while stirring occasionally. You may need to add another tablespoon of oil if your pan seems too dry. Pour in the wine and scrape the yummy browned bits on the bottom of your pan as the wine evaporates. Place your meat back into the pot then add your broth, Worcestershire sauce, more salt and pepper (I recommend more pepper than salt just because the wine has a lot of salt in it already) until your meat is mostly covered. Place your fresh sprigs of herbs lightly on the top. Bring your pot to a boil then allow it to simmer, covered, for at least 3 hours (I prefer to leave mine overnight for a good 6-8 hour simmer - crock pots work great for this).
Make sure you check your roast from time to time. Try not to disturb your roast by doing so (no flipping please) but check to see if there is enough liquid to cover the meat. Add more if there isn't. Remove your sprig twigs and any bones before serving.
The broth is pretty darn good as-is, but if you're an au jus person like I am, I recommend taking some of your broth from the crock pot and placing it in a small pan. Cook the stock over medium heat until it reduces by half. Add more pepper, salt and thyme. Drench your entire plate in it or serve it on the side. Yum!
Please note: The top recipe image does not belong to me. This image belongs to Running Upward. Thank you for taking such a nice picture of your tri tip pot roast where I failed to do so myself. She added feta and sun-dried tomatoes to her pot roast too. Yum!