Servings: 6 servings (makes 6 large sandwiches) 3-4 lbs beef Tri-tip roast 2 Tbsp Montreal steak seasoning 2 Tbsp oil 2 cups beef broth 2 Tbsp Worcestershire 2 tsp onion powder 1 tsp garlic powder 1 tsp dried rosemary To Serve: Hoagie Rolls Caramelized onions or sauteed mushrooms, optional Sliced mozzarella or provolone cheese Reserved juices from slow cooker beef, for dipping
Season beef all over with Montreal steak seasoning and pat it into the meat. Heat a large heavy skillet or cast iron pan over medium-high heat and add oil. Once the oil is hot, sear the meat for 2-3 minutes per side or until a golden brown crust has formed.
In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary. Set meat into the juice and turn to coat. Cover and cook on low for 7-8 hours or until easily shredded with a fork.
Transfer beef to a large bowl and shred beef with 2 forks. At this point, I will remove and discard any excess fat on the meat for really clean meat.
Strain the liquid in the slow cooker through a sieve into a separate bowl and discard any solids. Spoon out and discard excess fat floating at the top and keep the remaining juice as a dipping sauce for serving.
Add the shredded beef back into the slow cooker and pour in about half the liquid or enough to make the beef juicy and moist (the beef will soak up most of the juices). Enjoy!