Slow Cooked French Dip


Slow Cooked French Dip
  • 1.5-2 pound tri-tip roast
  • 1 medium onion
  • 3 cloves garlic, minced
  • 3 cups stock
  • 1.5 tbsp. Worcestershire sauce
  • 1/2 tbsp. fresh rosemary, minced
  • 1/2 tbsp. fresh thyme minced
  • 1 bay leaf
  • Cooking oil
  • Arrowroot starch or similar
  • Salt and pepper
  1. Combine garlic, stock, Worcestershire sauce, rosemary and thyme in a mixing bowl.
  2. Heat cooking oil in a skillet over high heat.  Sear the tri-tip on all sides until brown, no more than 1-2 minutes per side on all 3 sides.
  3. Put onions on the bottom of the slow cooker, then put tri-tip on top.
  4. Pour stock mixture over top of the tri-tip, making sure that there is enough liquid to touch the sides of the meat.  Add more stock if needed for this.
  5. Cover and cook on low for 3-4 hours, then remove the meat to a plate.
  6. Strain the remaining juice into a sauce pan and separate from the onions.  Heat the sauce pan with juice over medium heat until boiling.  Mix the arrowroot with a small bit of water to form a paste and add to the juice.  Keep whisking until the sauce has thickened.
  7. Slice the tri-tip and serve with onions and sauce.  Over top of a baguette cut lengthwise in half or mash potatoes is quite good.