Slow Cooker Tri-Tip Roast Beef Sandwich & Meat Recipe

For the best and most flavorful results, trim fat off of the tri tip, coat with 1/2 cup of Dijon mustard , and marinate it overnight in an airtight freezer bag or container.

Preheat a large heavy bottomed skillet or Dutch oven on medium-high heat. Once the pot or skillet is very hot add a teaspoon or two of olive oil, just enough to coat the bottom of the skillet. Sear 4-5 minutes on each side without disturbing it.

Take the meat out of the pot and put it in a slow cooker on low heat until its internal temperature reaches 140-145 degrees (medium-rare to medium). Once done, transfer the meat to a baking sheet or plate and let it rest for 15-20 minutes to allow the juices to redistribute, ensuring maximum tenderness.

While the tri-tip cooks, melt 2 tablespoons of butter in a large hot skillet over medium heat. Add the onions and cook them, stirring frequently to prevent burning.

Once the onions have softened, add in 1/2 cup of beef broth stirring constantly.

Once the onions are golden brown, cover, remove from heat and set aside.

Once the meat has rested, always slice the tri-tip against the grain to achieve the most tender results.

Preheat the oven to broil and line a baking sheet with aluminum foil. Lightly butter the cut side of each roll and toast them until golden. Add 1 1/2 slices of provolone cheese to the tops of each roll, then return just the tops to the broiler until the cheese is melted.

Spread a layer of horseradish sauce onto the bottom half of each roll.

Assemble the sandwiches with sliced tri tip, and caramelized onions. Enjoy!