Appliance: Slow Cooker

Tri-Tip Roasts in a Slow Cooker

Coat the inside of slow cooker pot with about 1 tablespoon of olive oil.
Coat the inside of skillet with about 1 tablespoon of olive oil and heat over medium-high heat.
Remove Bill Bailey’s Tri-Tip Roast from package and place in heated skillet, about 5 minutes per side allowing the Tri-Tip Roast to brown. During the last 5 minutes of browning, add a cup of diced onion.
Transfer Tri-Tip Roast to slow cooker, leaving onion in the skillet. Add water or broth to cover onion. Add two cloves minced garlic, cook and stir until onion is tender, about 5 minutes. Pour mixture over Tri-Tip Roast.
Cook on high until Tri-Tip Roast is cooked through and tender, about 4 hours depending upon size of the Tri-Tip Roast and until Tri-Tip reaches 145°F internal temperature as measured with a food thermometer.
Remove from slow cooker, place on cutting board, cover loosely with foil and allow the Tri-Tip Roast to rest for 10 minutes.
Slice against the grain for maximum tenderness. Serve with juices from the slow cooker, if desired.

Corned Beef in a Slow Cooker

Remove Bill Bailey’s Corned Beef from package, place in the slow cooker including any juices in the package.
Cover with water.
Cover slow cooker and cook on low setting for 10 to 12 hours, until the Corned Beef can be easily pierced with a fork in the thickest part of the meat.
Remove Corned Beef from slow cooker and place on cutting board. Remaining juices may be used to steam vegetables separately.
To serve, cut across the grain into thin slices, and top with your favorite condiment.

Asada Style Meats in a Slow Cooker

Remove Bill Bailey’s Carne Asada from package, lay in the bottom of slow cooker.
Add water or other liquid* to just cover meat.
Place lid on slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
Remove from slow cooker, place on cutting board, cover loosely with foil and allow the Carne Asada to rest for a minimum of 3 minutes.
Slice against the grain for maximum tenderness.

* Other liquid: use broth or marinade mixture of ¼ cup lime juice, 8 cloves crushed garlic, ½ cup orange juice, 1/2 cup fresh minced cilantro, ½ teaspoon salt, ¼ teaspoon pepper, ½ cup olive oil, 1 minced jalapeño, and 6 tablespoons red wine vinegar.