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Tri-tip Pot Roast with Chimichurri Gravy

Prep Time: 30 minutes
Cook Time: 6 hours
Servings: 6 people
Calories: 339kcal
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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.

Notes

*For the cornstarch slurry, mix the 4 teaspoons of cornstarch with 1/8 cup of water and stir until smooth. This prevents lumps from forming in the gravy. 

Nutrition

Serving: 6oz | Calories: 339kcal | Carbohydrates: 4.4g | Protein: 31.2g | Fat: 22.6g | Saturated Fat: 8.6g | Cholesterol: 99mg | Iron: 3mg