CLEAN EATING KITCHEN
– avocado or olive oil –Tri Tip Roast (or your favorite cut of meat) – fingerling or white potatoes – celery stalks – medium carrots – white or red onion – reduced sodium beef or chicken broth – sprigs fresh rosemary – steak seasoning or Italian seasoning – sea salt – black pepper – chopped scallions, optional, for serving
Heat the oil in a large skillet over medium heat. Add the roast. In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker.
Step 1
Use the tongs to move the roast from the skillet to the slow-cooker.
Step 2
Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
Step 3
Place the lid on the slow-cooker and set the temperature to low. Cook for 7-9 hours, or until the meat is tender and easily shreds.
Step 4