Tri Tip Pull-Apart BBQ

I haven’t made this roast since back in January which is totally weird because it is awesome-ness! It’s super easy to put together and the leftovers are amazing!

Cover it in spices and sear on both sides:

tri tip searing in a dutch oven

Here’s the roast after adding the stock, tomatoes, onions and garlic:

bbq tri tip roast

We served it up with shallot and garlic green beans and steamed cauliflower sprinkled with nutritional yeast (which is delicious and if you have never tried it do it tonight!!)

dinner

Here’s your close up!

bbq tri tip roast

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (I purchased 2 small ones from Trader Joes that equaled this weight)
  • 14 ounce can tomatoes and green chilies (I usedĀ Muir GlenĀ fire roasted diced tomatoes with green chilies)
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 3/4 cup beef or chicken stock
  • 3 tablespoon molasses
  • 1/4 cup smoky BBQ sauce (I used Trader Joes)
  • toppings include: shredded cheese, salsa, pickledĀ jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into a heated dutch oven that has been drizzled with EVOO. Sear on both sides. Add onions and garlic when you flip it to the second side. Cover it with the diced tomatoes, beef stock, molasses and bbq sauce.
  • Bring mixture to a low boil, partially cover it and lower the heat to med-low for 2 1/2 hours. At this point I uncovered the pan and let it keep cooking for another 30 minutes or so while I prepped the veggies. Shred meat with 2 forks right in the sauce. Good with or without the bun!
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Tri Tip Tacos (Slow Cooker)

Rump roast

I finally made a roast that I love! Last summer I made a pork butt roast with my sister Zandria. It had tons of ingredients. It was too big for crock pot and we (well… she) had to cut the meat into chunks so it would fit. The end result was full of fat pieces that we had to pick out and the meat wasn’t excellent for all the work required.

This roast is a different story. Mix the spice rub. Sprinkle and pat it into the meat. Let the meat rest for a few minutes while you chop onions and garlic, open a can of tomatoes and measure a cup of beef broth.

Rump roast and pickled red onions

Devin ate his inside of warmed corn tortillas and piled up with good toppings. I tasted the meat with the tortillas but thought it was better by itself on a plate and topped with the avocado,Ā jalapenos, cilantro, a drizzle of sour cream and theĀ pickled red onions I made (thinly sliced red onion, Bragg apple cider vinegar, splash of water and salt and pepper…let it sit for 5 hours in the fridge). Basically the same stuff Devin put on his taco!

The meat pulled apart basically by itself. It’s juicy and flavorful. And most importantly is easy to make and has literally no fat in it at all!!

tacos

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (our market had Hereford Rump Roast and the butcher said it was very similar to tri tip)
  • 14 ounces tomatoes and green chilies (I used Muir GlenĀ fire roasted diced tomatoes with green chilies)
  • 1 yellow onion (I diced the onion)
  • 2 cloves garlic (I minced the garlic)
  • 1 cup beef stock
  • tortillas as needed (I used corn)
  • toppings include: shredded cheese, salsa, pickledĀ jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into your slow cooker and cover it with the diced tomatoes and chilies, onions, garlic cloves and beef stock.
  • Set your slow cooker to low and let it cook for 8-10 hours until the meat is easily shredded.
  • Remove the meat from the slow cooker and give it a rough chop and use as needed for tacos.

Recipe from What’s Gaby Cooking