Ingredients

The following ingredients have 4 Servings
  • 1 large onion (sliced)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 cloves garlic (crushed)
  • 2 tbsp fresh rosemary (chopped + 1 fresh rosemary sprig)
  • 3 lb tri tip steak (fat trimmed)
  • 2 tbsp worcestershire sauce
  • 4 cups beef broth
  • 1 bay leaf
  • 6 rosemary focaccia rolls (click link for homemade recipe)
  • 2 cups horseradish cheddar cheese (shredded)
  • ¼ cup creamy horseradish

Instruction

  • Place the sliced onion in the bottom of a slow cooker, set to high heat.
  • Combine the kosher salt, black pepper, crushed garlic and chopped fresh rosemary in a small bowl.
  • Rub this mixture on the tri tip, place in the slow cooker on top of the onion.
  • Pour the Worcestershire sauce and beef broth into the slow cooker.
  • Add the bay leaf and rosemary sprig to the slow cooker.
  • Cover and cook on high for 6 hours or on low for 10-12 hours.
  • Once the tri tip is cooked, use two forks to shred the beef apart in the crock pot. 
  • Slice the focaccia rolls in half and place a heaping spoonful of shredded tri tip and slow cooked onions on the bottom half of the roll,
  • Top with the horseradish cheddar cheese.
  • Place under the broiler on low in the oven for 2-3 minutes, or until the cheese has melted over the meat. 
  • Place the top half of the buns in the broiler with the sandwich to toast for 1-2 minutes.
  • Spread a light amount of creamy horseradish on the top half of the roll, then place it on the sandwich.
  • Drain the liquid from the slow cooked tri tip to serve as the au jus on the side for dipping.