Ingredients

The following ingredients have 2 Servings
  • 1 1.5 lb. tri-tip (excess fat trimmed)
  • 1 medium onion (sliced)
  • 3 garlic cloves (minced)
  • 2 cups beef stock
  • 1 1/2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • 1/2 tbsp. fresh rosemary (minced)
  • 1/2 tbsp. fresh thyme (minced)
  • 1 bay leaf
  • 1 tbsp. cooking fat
  • 1 tbsp. tapioca flour or arrowroot starch
  • Sea salt and freshly ground black pepper
  • Prepared horseradish (optional)

Instruction

  • Reserve 1 tbsp. beef stock and store in the refrigerator for later use.
  • In a mixing bowl, combine the garlic, beef stock, Worcestershire sauce, coconut aminos, rosemary, and thyme.
  • Season tri-tip with salt and pepper all over.
  • Heat the cooking fat in a large skillet over medium-high heat.
  • Once the skillet is hot, sear the tri-tip on all sides until fully browned. About 1-2 minutes on each side should be good.
  • Place the onions at the bottom of your slow cooker, then place the tri-tip on top. Cover with the beef stock mixture and add the bay leaf.
  • Cover and cook on low for 3-4 hours.
  • When done cooking, remove the beef and place it on a platter.
  • Strain the remaining juice into a saucepan to separate the onions. Reserve the onions for serving with the final dish.
  • Heat the saucepan with the juice over medium heat until boiling.
  • Meanwhile, mix together the reserved tablespoon of beef stock and the tapioca flour in a small bowl until the tapioca flour is dissolved.
  • Once boiling, add the stock and tapioca mixture and constantly whisk until the sauce has thickened slightly.
  • Slice or shred the beef to your liking and place over the onions, and serve with the beef au jus. Add some horseradish atop the beef to add a nice zing if you desire.