Slow Cooker Tri-Tip Sandwiches

I made tri-tip in a slow cooker and turned it into the best sandwiches. This recipe is a treasure because it’s simple and delicious. I can come home and have a meal on the table in about 15 to 20 minutes. Here’s what happened. I needed to be able to feed six people shortly after coming home from church. So I knew it would involve my slow cooker. Also, dinner was going to be later than usual (well maybe not for a European), so I didn’t want dinner to be too big or heavy. Making tri-tip sandwiches seemed special (out of the ordinary) but not complicated. Everyone raved about the sandwiches! The meat was so tender and flavorful. The caramelized onions are sweet and the cheese is tangy and salty. The crusty bread gets dipped in the savory broth—yum! By the way, four days later I made this again for my husband and I because we just didn’t have enough the first time around.

Slow Cooker French Dip Sandwiches
1 (2 1/2 – 3 lb) Tri-Tip Roast
2 tsp. Trade East Canadian Steak Seasoning (or an equivalent combo of kosher salt, course ground pepper, and dehydrated garlic)
2 1/2 cups of beef broth
3 medium sweet onions, sliced in half and in half again to make 1/4 inch half circle strips.
1 tablespoon of butter
1 pinch of coarse salt

1. Place the roast in the slow cooker, sprinkle seasoning over top of roast, and add the broth without disturbing the spice on the top of the roast. Cover and cook on low for 8 hours.

2. Carefully remove roast from the juices, place on a cutting board and tent with foil for 10 minutes. Pour the juice from the crock pot into a fat separating craft and let the fat rise to the top.

3. While the roast and juice are resting add 1 tablespoon of butter to a frying pan. Add onions, sprinkle with salt, and cook on medium low heat to caramelize slowly and evenly, stirring often.

4. Cut roast into chunky slices and place on platter or return to crock pot on a warm setting.

5. Carefully (without disturbing the fat that has risen to the top) pour a few tablespoons of broth over the sliced meat.

6. Pour remaining broth through a cheese cloth for a clear dipping broth leaving the fat in the separator.

7. Serve on french rolls with onions and and cheese along with kettle chips and Caesar salad. To get dinner on the table faster. Get everything on the table and let everyone make their own sandwiches. Alternatively, you can make the sandwiches and wrap in tin foil and put them in a warm oven to melt the cheese and warm the bread.

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Slow Cooker Tri-Tip Sandwiches

February 28, 2009

Servings: 6-8

Prep: 20 min

Cook: 8 hr

Total: 8 hr 20 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 (2 1/2 - 3 lb) Tri-Tip Roast
• 2 tsp. Trade East Canadian Steak Seasoning (or an equivalent combo of kosher salt, course ground pepper, and dehydrated garlic)
• 2 1/2 cups of beef broth
• 3 medium sweet onions, sliced in half and in half again to make 1/4 inch half circle strips.
• 1 tablespoon of butter
• 1 pinch of coarse salt

Directions

• Step 1 Place the roast in the slow cooker, sprinkle seasoning over top of roast, and add the broth without disturbing the spice on the top of the roast. Cover and cook on low for 8 hours.
• Step 2 Carefully remove roast from the juices, place on a cutting board and tent with foil for 10 minutes. Pour the juice from the crock pot into a fat separating craft and let the fat rise to the top.
• Step 3 While the roast and juice are resting add 1 tablespoon of butter to a frying pan. Add onions, sprinkle with salt, and cook on medium low heat to caramelize slowly and evenly, stirring often.
• Step 4 Cut roast into chunky slices and place on platter or return to crock pot on a warm setting.
• Step 5 Carefully (without disturbing the fat that has risen to the top) pour a few tablespoons of broth over the sliced meat.
• Step 6 Pour remaining broth through a cheese cloth for a clear dipping broth leaving the fat in the separator.
• Step 7 Serve on french rolls with onions and and cheese along with kettle chips and Caesar salad. To get dinner on the table faster. Get everything on the table and let everyone make their own sandwiches. Alternatively, you can make the sandwiches and wrap in tin foil and put them in a warm oven to melt the cheese and warm the bread.