This is a recipe I got from my mama
who got it from her friend, Carol Snell
down in Quito, now in Texas,
and I adapted it a little to turn up the flavor.
It was quite easy,
and the tri-tip roasts were MEGA on sale,
so I only paid $1.99 a pound for an almost three pounder
and it will serve us for at least three meals
(just to let you know-
I cut off about a pound of fat...
so you don't think we're each eating
1/2 a pound at each meal! haha!)
I served the shredded roast
on garlic toast rolls from a local, Mexican-run Panaderia
and almost felt like I was in Ecuador.
Almost.
who got it from her friend, Carol Snell
down in Quito, now in Texas,
and I adapted it a little to turn up the flavor.
It was quite easy,
and the tri-tip roasts were MEGA on sale,
so I only paid $1.99 a pound for an almost three pounder
and it will serve us for at least three meals
(just to let you know-
I cut off about a pound of fat...
so you don't think we're each eating
1/2 a pound at each meal! haha!)
I served the shredded roast
on garlic toast rolls from a local, Mexican-run Panaderia
and almost felt like I was in Ecuador.
Almost.
Slice french rolls almost all the way in half.
Butter both sides.
Sprinkle generously with Garlic Powder.
Sprinkle with Dried Oregano.
Broil, open faced, until browned to your likeness.
I highly recommend, even if you use other bread,
that you toast the bread, because the meat is so juicy
that it soaks into fresh bread too quickly.
The Roast:
Trim any excess fat from the roast
(again- I used Tri-Tip, but any beef roast should work)
In small mixing bowl:
2 tsp Garlic Salt
2 tsp freeze-dried Basil (regular dried would work)
1 tsp freeze-dried Garlic (fresh minced would work)
1 tsp Italian Seasoning
1 tsp Garlic Powder
1/2 tsp white sugar
Fresh Ground Pepper
Mix together with fingers.
Take pinches of herb/spice mixture,
and rub into all sides of the meat.
I had some very thick areas of meat,
so I made a few cuts into the meat,
and rubbed the mixture down into the cracks.
In Crock Pot:
1/2 Yellow Onion, sliced thinly
1 Green Pepper, sliced thinly (I used yellow/red/green mixture)
2/3 cup Red Wine
Set rubbed roast into crockpot on top of veggies.
Cook on HIGH for 5-6 hours.
Shred using a fork and tongs.
Serve on garlic toasted rolls
or with potatoes.
Another serving idea would be to melt
a slice of Provolone on top!!
Mmm!
Enjoy!
Sounds wonderful, Katrina!
ReplyDelete