Garlic-Studded Sirloin Tri Tip in the Slow Cooker

(about 3-4 servings)

The past two weeks have been pretty hectic for me, but I'm kind of back on track, at least for the moment.

Yesterday I did a bit of shopping to stock up on stuff and bought a sirloin tri tip roast on impulse; it wasn't on my list, but it looked really good. It was nicely marbled so I decided to treat it like a brisket.

It turned out amazing. If I were inclined to eat more meat, I'd probably make this every weekend until I tired of it.

1 1/2 lb sirloin tri tip roast
3 - 5 cloves garlic, cut into slivers
2 - 4 tbsp olive oil
1 - 1 1/2 tsp of salt, to taste
1/2 - 1 tsp freshly ground black pepper, to taste
several pinches, hot paprika
1 lb mushrooms, sliced
1 tbsp tomato paste
1/4 cup red wine or water
1 (generous) tbsp flour

Using a small sharp knife, make a small incisions into the meat (the length of the garlic) and insert a sliver of garlic into each.  Spacing the cuts about 1 inch apart, continue until the entire side of the roast is studded with garlic.

Rub about 1-2 tbsp of olive oil over that side and sprinkle with half the salt and pepper and a pinch or two of hot paprika.

Turn the roast over and coat the other side with another 1-2 tbsp of olive oil, then sprinkle that with salt, pepper and the hot paprika.

Place half of the sliced mushrooms into the bottom of the slow cooker, then arrange the roast over that and top with the remaining mushrooms.

Cover and cook for about 4-5 hours on the low setting until the meat is very tender.

Combine the tomato paste and wine (or water) in a small bowl, then mix in the flour until well combined and smooth. Pour this into the slow cooker and stir to combine it with the liquid from the meat and mushrooms. Cover and continue to cook for another 20 minutes or so until the sauce thickens.

Remove the meat and allow to sit for about 5 minutes. Using a very sharp knife, cut into slices across the grain. Serve with the mushroom sauce.