Okay, so, here’s the deal with this Santa Maria tri-tip thing I tried out in my slow cooker. Let me tell you, it was a journey.
Prepare the Tri-Tip
First off, I grabbed this 2-pound tri-tip roast from the store. I patted it dry with some paper towels, gotta get rid of that excess moisture, you know? Then, I went to town with the seasoning. I mixed up a bunch of stuff – garlic powder, onion powder, dried oregano, a pinch of cayenne, some rosemary, sage, lemon pepper, and seasoned salt. I mean, I just threw it all in a bowl and hoped for the best. I rubbed that spice mix all over the tri-tip, making sure to get every nook and cranny.
Sear the Tri-Tip
Next, I heated up some olive oil in a big skillet over medium-high heat. Once it was nice and hot, I tossed the tri-tip in there and seared it for a couple of minutes on each side. The goal here was to get a nice crust going, lock in those juices, you feel me? It smelled amazing, by the way.
Slow Cook the Tri-Tip
After that, I transferred the seared tri-tip to my trusty slow cooker. I poured in about a cup of beef broth, just enough to cover the bottom. I also added some minced garlic and a few sprigs of fresh rosemary to the slow cooker because, why not? More flavor, right? Then I put the lid on and let it cook on low for about 6-8 hours. I set my cooker to low, then went off to do some errands. The waiting game began, and let me tell you, my house smelled like a BBQ joint by the time I got back.
Rest and Slice
Once it was done, I carefully took the tri-tip out of the slow cooker and let it rest on a cutting board for about 10 minutes. I covered it with foil to keep it warm. Resting is crucial, folks. Don’t skip this step. Finally, I sliced the tri-tip against the grain into thin, juicy pieces.
Serve and Enjoy
- I served it up with some roasted veggies and mashed potatoes. It was a hit with the family.
- The meat was so tender, it practically melted in your mouth.
- And that smoky, garlicky flavor? Forget about it.
So, yeah, that’s my slow cooker Santa Maria tri-tip adventure. It was a bit of work, but totally worth it in the end. If you’re looking for a flavorful, fall-apart tender roast, give this a shot. You won’t regret it!
