Slow Cooked Tri-Tip with Veggies

Ingredients

• 1 Mariposa Ranch Tri-Tip
• 1 teaspoon avocado or olive oil
• 1 pound fingerling or white potatoes, washed and quartered
• 6 celery stalks, chopped (about 2 cups)
• 5 medium carrots, chopped (about 2 cups)
• 1 white or red onion, sliced
• ½ cup reduced-sodium beef or chicken broth
• 2 sprigs fresh rosemary
• 1 teaspoon steak seasoning or Italian seasoning
• ½ teaspoon of sea salt
• ¼ teaspoon black pepper
• chopped scallions, optional, for serving

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the roast and use tongs to brown for a few minutes on each side.
3. In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
4. Use the tongs to move the roast from the skillet to the slow-cooker.
5. Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
6. 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.
7. When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.