Goan roast is delicious, it’s usually cooked in the pressure cooker, but today I am using my slow cooker to cook a lovely piece of Tri tip. Tri-tip is a cut of beef from the bottom sirloin subprimal cut. It’s a triangular muscle, which is where it gets its name, and it’s known for its rich flavor. It’s popular in the United States, especially in California, where it’s often grilled or roasted. Tri-tip is sometimes called a Santa Maria steak, named after the California town where it became popular.

A slow cooker cooks food slowly over a long period of time at a relatively low temperature. This gentle cooking method helps tenderize tough cuts of meat, allows flavors to meld together, and can be very convenient for busy schedules.

The slow cooker consists of a pot, usually made of ceramic or porcelain, that is surrounded by a heating element. The pot is placed inside a housing that contains the heating element and controls. The cooker is designed to cook food at a low and steady temperature, typically between 170°F and 280°F (77°C and 138°C), over several hours.

Slow cookers are great for preparing dishes like stews, soups, chili, pot roast, and more. They are often used to cook tough cuts of meat, such as beef chuck or pork shoulder, which become tender and flavorful after long, slow cooking. The slow cooker’s gentle heat also helps retain moisture in the food, resulting in dishes that are juicy and succulent.

Watch the video to get all the tips and tricks

Slow Cooker Beef Roast

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Ingredients
  

  • 4 lbs Beef Tri tip or Sirloin
  • Juice of 2 Limes
  • 2 tbsps or Salt to taste
  • 1 tbsp crushed black Pepper
  • 2 tbsps Ginger & Garlic paste
  • 1 tbsp Kashmiri Chilli powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Cumin powder
  • 1 tbsp Vinegar
  • 10 cloves
  • 1 cup sliced Onion
  • 2 inches Cinnamon bark
  • 6 – 8 whole Kashmiri Chillies
  • 1 litre of Beef stock

Instructions
 

  • This cut of meat is best to either grill or slow cook
  • Trim off all the silver skin and fat and cut the piece in a rectangle so it’s easy to slice later
  • Marinate the meat with the Lime juice, Salt, crushed Pepper, Ginger & Garlic paste, Chilli, Turmeric and Chilli powder & Vinegar and massage it into the meat.
  • Pierce the meat with the Cloves and allow to marinate for a few hours to overnight
  • In a pan add some Oil and add The Onion, Cinnamon bark & Kashmiri Chillies
  • Once the Onion has sweat and started to caramelize a little, remove and add to the bottom of a slow cooker
  • Add more Oil to the hot pan and add the meat pieces and sear it on all sides
  • Once these are seared, place them in the slow cooker over the meat, scrape in any leftover marinade
  • Pour a litre of Beef stock over the meat, put the lid on and slow cook this on low for 6 hours
  • After 6 hours, take the meat out and allow the liquid to thicken by turning the slow cooker onto high or you can also transfer this to a pot and cook it on the stovetop if you prefer
  • Slice the Beef and shred the tender pieces
  • Serve with the Gravy, Potatoes & Carrots