Ingredients: about 6 lbs tri-tip ( you can also use chuck roast), 1 tbsp minced garlic, 1 cup chopped shallot, 1 1/2 chopped onion, 1 cup chopped mushroom, 1 1/2 chopped celery, 1 cup red wine, 3 cup beef broth, 2 tbsp sugar, 1/2 cup Worcestershire sauce, 3 tbsp butter, salt, fresh grounded black pepper
Melt butter on medium heat.
Add chopped onion, garlic, shallot.
Cook until onions become translucent.
Add chopped celery and mushroom.
Sauté it on medium heat and season with salt.
Pour red wine and let it simmer for 10 minuets.
Add beef broth, Worcestershire sauce, sugar, and tomato paste. Mix it well.
Simmer about 10 minuets and set aside.
Season the meat with salt and fresh grounded pepper each sides.
Sear them on hot oiled pan.
Sear until the meat turns into dark brown. Mine took about 6 minuets each sides. Add oil as needed. There should be enough oil to make crisp searing.
Put sautéed sauce just enough to cover the bottom of the slow cooker.
Than add one layer of seared meat.
Than add another layer of sautéed sauce and put bay leafs and sage.
Than add another layer of sautéed sauce.
Repeat until the slow cooker is filled up and cover with glass lid. Turn on the slow cooker and cook it at either low for 8 hours or high for 4 hours.
This is after 8 hour at low heat.
pull apart with fork into good size for serving.
Separate sage and bay leaves and take them out.
I pulled them apart into bite sizes.
I served with parsnip puree and garnished with fresh chopped parsley. And I also sprayed little bit of truffle oil ( my favorite!!)
