Southwestern Crock Pot Tri Tip Slow Cooker

Ingredients:

• 2 teaspoons extra virgin olive oil
• 3 lb. tri-tip roast
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro (optional)
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 + 1/8 teaspoon garlic powder
• 1/4 + 1/8 teaspoon onion powder
• 2 dashes ground cayenne pepper
• 1/2 cup gluten free beef broth (See [gluten free products list for brands|http://glutenfreerecipebox.com/gluten-free-products-list-page-2/)
• 1 Tablespoon chipotle salsa sauce (Bufalo brand) (or gluten free hot sauce and sugar/stevia, to taste)
• 1 teaspoon gluten free Worcestershire Sauce (Lea & Perrins)
• Salt, to taste
• 1/2 cup additional gluten-free beef broth
• 2 teaspoons potato starch (or cornstarch)

Instructions:

1. Trim the tri-tip roast of excess fat.
2. Preheat olive oil in a heavy 12-inch skillet and sear meat over medium-high heat until brown on all sides.
3. Transfer roast to the crockpot/slow cooker.
4. Sprinkle both sides of the roast lightly with each seasoning (oregano, cliantro, cumin, garlic powder, and onion powder). (Go extra light on the cayenne pepper or omit).
5. Add 1/2 cup broth, chipotle sauce, and Worcestershire sauce and stir.
6. Cover and cook on high for 4 hours or low for 8 hours
7. Once the meat is fork tender, transfer it to a cutting board and slice against the grain. Leave the crockpot on high to keep the broth piping hot for thickening.
8. Add 1/2 cup broth to the crockpot to create additional gravy, if desired.
9. Combine the starch and water and slowly pour into the broth and stir until thick.
10. Add sliced tri-tip back in pot and lower heat to "Keep Warm" until ready to serve.

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