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TLG

No, it’s not Lady Gaga’s meat dress, it’s dinner!  It’s a rainy Sunday morning here, which is highly unusual and most certainly welcomed.  Temps have been terrible and these monsoon’s help to cool us down along with lots of icky humidity, which is the only downside.  Oh well, looks pretty from inside…

I was thinking about how I never seem to cook a great big roast for the family anymore.  Not much point since I cook all my meals for a week or two at a time and make plenty for my husband as well.  The kids, well, they don’t eat the food I make for the most part.  Sad, but true.  They all love a great big hunk of juicy tender beef with veggies and yummy sides like corn muffins and kale chips though, so I’m getting crackin on that today.  Thought I’d share my super simple recipe for a show-stopper dinner.

Now you can certainly use a different cut of beef, as tri-tip is a bit pricey, but I’ve already spoiled us and created monsters so I’m sticking with it since I was able to find (2) 2 pound pieces today from my local butcher.  The best part of this meal is that you literally throw it together in just minutes and it slow cooks all day to tender perfection.  You can prepare it before work and come home to a great dinner.

Ingredients:

3-4 lb roast
1 onion
3-4 celery stalks
1-2 cups baby carrots
potatoes (optional)
sea salt
cracked black pepper
onion powder
garlic powder
olive oil

Directions:
Coat the roast with olive oil until well covered.  Then season to taste with the above spices on all sides as a rub.  Place your roughly chopped celery, carrots and onion on the bottom of the crock pot.  Add the roast on top.  Turn on low for 8 hours or high for one hour and low 6-7 hours.

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