Ingredients

The following ingredients have 9 Servings
  • 1 3 lb Tri Tip
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire
  • 1 Teaspoon Beef Better than Bouillon
  • 1 1/2 Cups Hot Water
  • 1 Bay Leaf
  • 1/2 teaspoon Fresh Black Pepper
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1 Red and Green Bell Pepper (large , sliced thin)
  • 1 Onion (sliced thin)
  • Provolone Cheese (sliced)
  • Egg Roll Wrappers
  • Peanut Oil

Instruction

  • Whisk the better than bouillon into the hot water until well combined.
  • Set aside to cool.
  • In a medium bowl, combine soy sauce, Worcestershire sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder.
  • Place the roast in a large ziploc and dump in the broth mixture.
  • Place in the fridge overnight.
  • Dump the entire ziploc in a crockpot.
  • Cover, and cook on Low heat for 8 hours.
  • Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.(I've totally done 6 hours, shred, cook for two more and it was tender, just not as fall apart as 10 hours)
  • While the meat is cooking, cook the peppers.
  • Add a drizzle of oil and a little chunk (1 tablespoon?) of butter to a large skillet.
  • Add the peppers and onions and cook until caramelized, about 20 minutes.
  • Heat the peanut oil to medium heat.
  • Remove meat from broth.
  • Lay out an egg roll wrapper like a diamond, and top with one slice of cheese.
  • Add shredded meat, peppers and onions.
  • Brush a little water onto each edge of the egg roll.
  • Fold the right and left corners over the filling.
  • Carefully pick up the bottom corner, pull it up over the filling and tuck the corner under the filling.
  • Carefully roll the egg until it is sealed shut.
  • Place the egg rolls in the hot oil.
  • Using a metal spatula or spoon, continually turn the egg rolls so they brown evenly.
  • Place the egg rolls on paper towels to drain.
  • Enjoy!!!