Tuesday, November 8, 2016

Election Night Yumminess- Tri Tip French Dip

I won't talk about politics here but I had to share with you my tasty triumph today! I had some thin cut Tri Tip Roast in my fridge that I had to use today and wasn't quite sure what to do with it. After cruising Pinterest I came upon this recipe for a Crock Pot Tri Tip. I used that recipe as an inspiration, my tweaks are below.

Crock Pot Tri Tip French Dip Sandwiches

2-3 pound Tri Tip Roast (mine came from the butcher in 3 thin pieces)(Her recipe above used a regular, non sliced roast.)

Rub with: (mix well before rubbing on meat)
4 teaspoons dry mustard
3 teaspoons ground pepper (I used 4 and it was a little too peppery for me.)

In Crock Pot, Layer:

One sliced medium onion,
Add meat
Another medium sliced onion (If you aren't as fond of onions, you could use just one, divided for under/over.)

I used 1 large Knorr beef bouillon cube with one cup of water (boil water, then add cube), but one cup of any type of beef bouillon would certainly do.
Pour over meat and onions

Cook on High for 2 hours,  (I turned the meat at this point to get the top piece into the juice,) then turn to low for another 3 hours, or more if you're using a full roast (not pre cut). I took the meat out at that point, chopped it, and added it back to the liquid.

We served on soft bollilo rolls from our grocery store. I dipped mine in the au jus and it was delicious! My #2 loved this so I'll certainly be adding it to the regular rotation.


You could easily add cumin to the rub, then shred the meat, and use in tacos or burritos. Most would probably add garlic. What other variations can you think of? Share them in the comments!

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