We were visiting a local brewery months ago and saw a group of people assembling these sandwiches. I awkwardly went over to their table to ask what they were eating because I could not stop staring... and drooling! We wanted to make these for a football game day so badly, but it was not until this week when I found the exact cut I wanted at Costco. Hubs had been traveling all week, it was raining outside and I was pumped to welcome him home to this comfort meal.
I served the sandwiches with a basic Italian style coleslaw and whole roasted cauliflower. I like to make sure we are always offering servings of veggies to the kiddos and these sides seemed like simple options that also meshed well with the flavor of the sandwiches. What would you serve along with these sandwiches? Drop me a note.... firstname.lastname@example.org
3 lb tri-tip, roast
2 cloves garlic, crushed
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp pepper
1 tsp sea salt
2 cups beef broth
2 tbsp Worcestershire sauce
sliced provolone cheese
Bolillos rolls or baguette
1. Combine salt, pepper, thyme, rosemary and garlic and rub all over tri-tip.
2. Place trl-tip in slow cooker. Add broth and Worcestershire sauce into slow cooker, being careful not to pour directly over top of tri-tip (it would wash the seasoning off).
3. Cook on low for 6-7 hours or until meat is tender.
4. You can shred the meat with a fork or slice into thin, tender strips then return to the slow cooker, so that it rests in the juice until use (you can also use the broth to dip while enjoying sandwiches).
5. Place meat on a sliced roll or baguette and top with provolone cheese then place in oven to broil on low for about 5 minutes or until the cheese is melted and bun is slightly toasted.
Notes: you could spread mayo on the bun also, but we did not find this necessary. You could also top the sandwich with grilled onions and peppers if you prefer more Philly cheesesteak style