Victoria’s Slow Cooker Tri-Tip

Victoria's Slow Cooker Tri-Tip

Here is a nice Sunday meal that really is no fuss.  Throw in some carrots, potatoes and cipollini onions and you have a complete meal. 

INGREDIENTS

2 Tablespoons Olive Oil

1 Boneless Tri-Tip Weighing 5 Pounds

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

8 Chopped Garlic Coves

1/3 Cup Unbleached Flour

3 Tablespoons Tomato Paste

1 Tablespoon Anchovy Paste

1 Tablespoon Beef Bouillon

1 Cup Red Wine

14 1/2 Ounce Can Whole Tomatoes With Juices (Quartered)

3 Dried Bay Leaves

1 Teaspoon Sage

1 Teaspoon Rosemary

1/2 Teaspoon Grated Nutmeg

1 Teaspoon Kosher Salt

1/4 Teaspoon Red Pepper Flakes

1 Pound Halved Small White Potatoes

4 Cut Carrots

12 Ounces Blanched & Peeled Cipollini Onions

Heat the olive oil in a large skillet over a medium-high heat until it is shimmering.  Brown the tri-tip on both sides which should be 5 minutes per side.  Transfer the tri-tip to a 6 quart slow cooker.  In the skillet stir in the garlic, flour, tomato paste, anchovy paste and beef bouillon.  Cook for 1 minute.  Deglaze the skillet with the red wine.  Scrap up the bits on the bottom.  Add the tomatoes, tomato juice, bay leaves, sage, rosemary, nutmeg, salt and red pepper flakes.  Bring to a boil and cook for 5 minutes.  You want the consistency to be thick.  Pour the wine mixture over the tri-tip in the slow cooker.  Add the potatoes, carrots and cipollini onions to the slow cooker.  Cover the slow cooker and cook on the high setting for 5 hours.  You will want the tri-tip to be fork tender.  Transfer the roast to a serving platter.  Arrange the vegetables around the tri-tip or place them in their own separate serving bowl.  Strain the remaining sauce and skim off any excess fat from the surface.  Serve the sauce with the roast. Leftovers make great sandwiches! Serves 8

*In order to easily peel the cipollini onions blanch them for 2 minutes in boiling water.  Transfer them to an ice water bath and the skins will slip right off.