Southwestern Crock Pot Tri Tip Slow Cooker
Recipe GLPR898fb460cb86c3
A tender, savory slow-cooked tri-tip roast infused with Southwestern spices and a rich, slightly spicy broth. This gluten-free, dairy-free dish features a perfectly seasoned beef roast with hints of chipotle and cumin, finished with a silky gravy made from the braising liquid. Ideal for a hearty family dinner.
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Ingredients
3 lb tri-tip roast
2 teaspoons extra virgin olive oil
1 cup gluten-free beef broth
1 tablespoon chipotle salsa
1 teaspoon gluten-free Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Salt, to taste
2 teaspoons potato starch
3 tablespoons water
Directions
Trim any excess fat from the tri-tip roast. Heat the olive oil in a heavy 12-inch skillet over medium-high heat. Once the oil is hot, carefully place the roast in the skillet and sear it on all sides until deeply browned, about 2-3 minutes per side. This creates a flavorful crust.
Transfer the seared roast to the slow cooker.
In a small bowl, combine the dried oregano, ground cumin, garlic powder, onion powder, and cayenne pepper. Sprinkle this spice mixture lightly and evenly over both sides of the roast in the slow cooker.
Pour the beef broth into the slow cooker. Add the chipotle salsa and Worcestershire sauce, and stir well to combine. Cover and cook on high for 4 hours or on low for 8 hours, until the meat is very tender and pulls apart easily with a fork.
Carefully transfer the cooked roast to a cutting board. Use a sharp knife to slice the meat against the grain into individual portions. Set the sliced meat aside on a clean plate.
Leave the slow cooker on high heat. This will keep the braising liquid hot and ready for thickening.
In a small bowl, whisk together the potato starch and water until smooth and well combined, with no lumps.
Slowly pour the potato starch mixture into the hot broth in the slow cooker, stirring constantly with a whisk or wooden spoon. Continue stirring until the gravy thickens to your desired consistency, about 1-2 minutes.
Add the sliced tri-tip back into the slow cooker and gently stir to coat with the thickened gravy. Turn the slow cooker to the 'Keep Warm' setting and let it rest for a few minutes before serving.
Taste the dish and adjust seasoning with additional salt as needed. Serve hot.
