Tri-Tip Sandwich with Chipotle Mayo

Author

The Food Nany

Ingredients

• 1 3 lb. tri-tip roast
• 2 C beef broth
• 2 Tbsp Worcestershire sauce
• ½ tsp dried thyme leaves
• ½ tsp dried rosemary leaves
• 1 tsp sea salt
• ½ tsp pepper
• 2 tsp fresh garlic minced
• Provolone cheese sliced
• Philly Cheese Steak Version: sliced bell pepper sliced onion and 2 Tbsp canola or olive oil

Directions

1. Place meat in slow cooker. Add broth and Worcestershire sauce along with the herbs, salt, pepper and minced garlic into slow cooker, do not pour directly over the top of the tri tip and wash off the seasoning.
2. Cook on low for 6-7 hours or until meat is tender and pulls apart easily with a fork.
3. Remove meat from slow cooker and shred into large pieces.
4. Strain remaining liquid and use as a dip for sandwich
5. Spread the chipotle mayo on the toasted bread or bun, Top with shredded meat. Place cheese slice on top and place under broiler to melt.
6. If you prefer a Philly Cheesesteak style sandwich, sauté some onions and peppers and add to sandwich along with provolone cheese. (see note below)
7. Sautéed Peppers and Onion: Heat oil in pan over medium high heat, add sliced peppers and onion and sauté over medium high heat until soft.
8. ½ mayo cup *Can also add some sour cream about 1 tablespoon!
9. 1- 4 oz can diced green chiles mild
10. Combine all ingredients together and refrigerate until ready to use.