Ingredients
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3 pound tri-tip beef roast trimmed
- 2 cups beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 6 sandwich bun optional
- 6 slices Swiss cheese optional
Instructions
- In a small bowl, mix salt, black pepper, dried thyme, dried rosemary, minced garlic, onion powder, dried oregano, and smoked paprika. Rub the spice mix evenly over the tri-tip roast.
- Place the seasoned tri-tip into the slow cooker. Carefully pour beef broth and Worcestershire sauce around the meat to keep the seasoning intact.
- Cover the slow cooker and set it on low for 6-7 hours, or until the meat is tender and easily shreds with a fork.
- Remove the tri-tip from the slow cooker and shred it using two forks. For a sandwich option, lightly butter and toast buns, layer with shredded meat, and top with a slice of Swiss cheese; place under a broiler just until the cheese melts. Serve with a small bowl of the strained cooking liquid as a dipping sauce if desired.
