Good ol’ midwestern comfort food meets South America with this aromatic roast that everyone will love. It’s a classic with a twist, and boy it’s good.
There aren’t too many foods more comforting on a cold night than a good pot roast. But they’re easy to mess up if you’re not careful, so pull out the slow cooker and let it do all the hard work for you! It doesn’t get much easier than dumping everything into one big bowl and pressing the start button. Within a few hours, your house smells like a hallmark movie (I imagine), and everyone’s counting down the hours until dinner.
Chimichurri is a South American sauce usually eaten with meat like beef and chicken. Typically made from parsley, oregano, garlic, and an acid such as vinegar or lemon, it’s used as a condiment all over South America. It can be added to the meat as it’s cooking or spooned on top at the end. Here, I use it as a marinade while the meat is cooking, then transform it into a gravy for serving.
Tri-tip Pot Roast with Chimichurri Gravy
Equipment
- slow cooker
Ingredients
- 2.5 pound tri-tip roast
- 1/2 cup parsely chopped, plus more for garnish
- 1/4 cup cilantro chopped
- 1 shallot finely chopped
- 6 cloves garlic minced
- 1 lemon zest and juice
- 1 teaspoon kosher salt plus more for meat
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1/4 cup olive oil plus 1 tablespoon for searing
- 1 cup stock
- 4 tablespoons butter
- 1/4 cup half and half
- 4 teaspoons cornstarch
Instructions
- Rub the entire roast with salt and pepper, then sear it on all sides in a large skillet with a tablespoon of oil.
- Add parsley, cilantro, shallot, lemon, salt and pepper, olive oil, and stock to the slow cooker and stir. Place the roast in the mixture and cover. Cook on high for six hours, or low for eight, until the meat shreds easily but is still moist. Flip the roast and stir occasionally.
- Place two cups of liquid from the slow cooker in a small pot with butter and *cornstarch slurry. Simmer for 5-7 minutes until it begins to thicken, then whisk in cream.
- Shred meat with two forks and add gravy when serving.