Tri-Tip Roast AIP Recipe Slow Cooker
A flavorful and tender AIP-compliant tri-tip roast made in the slow cooker. This simple recipe ensures a juicy, melt-in-your-mouth roast with savory spices and a creamy texture.
Equipment
- Slow cooker
- Knife
- Cutting board
- Spoon for stirring
Ingredients
- 1 3-4 lb tri-tip roast
- 1 large onion sliced
- 4 cloves garlic smashed
- 1 cup coconut aminos AIP soy sauce substitute
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp ground ginger
- 1 tsp turmeric powder
- Sea salt and freshly cracked black pepper to taste
- 1/2 cup water or more if needed
- Optional: fresh parsley for garnish
Instructions
- Prepare the Tri-Tip Roast: Season the tri-tip roast with sea salt, black pepper, ground ginger, turmeric, rosemary, and thyme. Massage the spices into the meat to ensure it's evenly coated. Let it rest for 10 minutes to absorb the flavors.
- Layer the Slow Cooker: Place the sliced onions and smashed garlic cloves at the bottom of the slow cooker.
- Add the Liquid: Pour the coconut aminos, apple cider vinegar, and olive oil over the roast. Add about 1/2 cup of water around the edges of the roast.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, until the roast is tender and juicy.
- Rest and Slice: Once cooked, remove the tri-tip roast from the slow cooker and let it rest for 10 minutes before slicing.
- Serve: Serve the tri-tip roast with the onions and garlic from the slow cooker. Optionally, garnish with fresh parsley.
Notes
- You can adjust the cooking time based on the size of your roast. The longer it cooks, the more tender it becomes.
- If you'd like a thicker sauce, remove the roast once it's done and reduce the sauce on high heat for 15 minutes before serving.
