Tri Tip Sandwich with Chipotle Mayo
1 3 lb. tri-tip roast
2 C beef broth
2 Tbsp Worcestershire sauce
½ tsp dried thyme leaves
½ tsp dried rosemary leaves
1 tsp sea salt
½ tsp pepper
2 tsp fresh garlic minced
Provolone cheese sliced
Philly Cheese Steak Version: sliced bell pepper, sliced onion and 2 Tbsp canola or olive oil
Combine salt, pepper, thyme, rosemary and garlic and rub over top of tri tip.
Place in slow cooker. Add broth and Worcestershire sauce into slow cooker, do not pour directly over the top of the tri tip and wash off the seasoning.
Cook on low for 6-7 hours or until meat is tender and pulls apart easily with a fork.
Remove meat from slow cooker and shred into large pieces.
Strain remaining liquid and use as a dip for sandwich
Place meat onto a toasted bun topped with chipotle mayo and add cheese. Place under broiler for a minute to melt cheese.
If you prefer a Philly Cheesesteak style sandwich, sauté some onions and peppers and add to sandwich along with provolone cheese. (see note below)
Sautéed Peppers and Onion: Heat oil in pan over medium high heat, add sliced peppers and onion and sauté over medium high heat until soft.
½ mayo cup
1 tsp adobe sauce from chipotle peppers
1 -2 chipotle chilis in adobo sauce
Combine all ingredients together and refrigerate until ready to use.