By Frankie Rodriguez
Slow Cooked Tri-Tip w/ Garlic Parmesan Red Potatoes & Broccolini
8 steps
Prep:20minCook:6h
Slow cooking meat is always worth the wait if you have the time for it. Our tri-tip stayed juicy throughout the week, even after reheating it in the microwave.
Updated at: Thu, 17 Aug 2023 10:35:55 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories335.3 kcal (17%)
Total Fat15.2 g (22%)
Carbs19.9 g (8%)
Sugars2.4 g (3%)
Protein29.6 g (59%)
Sodium542.7 mg (27%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Take your seasoned tri-tip and place in crockpot/slow cooker on low heat. Add your beef broth and Worcestershire sauce. Let this cook on low for 5-6 hours or on high for 3-4 hours. I recommend low for 5-6 hours for the ultimate tenderness and juiciness.
Step 2
In a large mixing bowl, throw in your chopped up red potatoes, 2 tbsp olive oil, 6 minced garlic cloves, garlic salt and pepper to taste and 1/4 cup of parmesan cheese. Mix it all up so potatoes are evenly coated.
Step 3
Place the potatoes on a sheet pan and spread evenly.
Step 4
In the same large mixing bowl, throw in your washed and dried broccolini, 2 tbsp olive oil, 6 minced garlic cloves, garlic salt and pepper to taste, 1/4 cup of parmesan cheese and 1/2 the lemon cut into slices. Mix it all up so the broccolini are evenly coated.
Step 5
Place the broccolini on a sheet pan and spread evenly.
Step 6
Preheat your oven at 450F degrees. Place both sheet pans in the oven. Let the broccolini cook for ~10 minutes. The potatoes will need to cook for about 20-25 min. Keep an eye on both and take them out when they look a little crispy.
OvenPreheat
Step 7
Once the broccolini is out, take the remaining half of your lemon and squeeze it's juice all over the broccolini.
Step 8
Split everything up into 8 even portions and refrigerate after food has cooled down for about 30 min.
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