As a busy Mom of two, I don’t always have time to cook as much as I’d like to. I truly enjoy being in my kitchen and experimenting with different recipes, but I never seem to have the time I need. Life is busy and chaotic, especially now that it’s holiday season!
I had purchased two tri-tips (pre-marinated) from a local grocery store and cooked my first one in the oven for my hubby’s 50th birthday this past Monday. It came out ok, but it was a little dry (next time I know not to cook it too long and it was my first time cooking one), so I didn’t want to cook my second one in the oven again. I decided to experiment with my crockpot. Dinner needed to be ready by 6pm or close to that, but I got home from teaching classes at the gym that morning at noon, had to shower, make lunch, homeschool my kids, get ready, make dinner and leave by 5:45pm to teach again. A crockpot meal was my best solution for dinner that evening.
Grocery shopping usually happens mid week in our home, but we’ve had a lot going on, so I didn’t have much of a veggie selection. I grabbed what vegetables I had, chopped them up, and put them in the crockpot first. After that, I took the marinated tri-tip out of it’s wrapper and placed it on top of the veggies, set the crockpot for 4 hours (high) and that was it. Dinner would be cooking while I was working with my kiddos.
I walked in the door after classes on Wednesday evening and it smelled soooo good! Dinner was delicious, the kiddos loved it so much that they asked me to make it again today, and everyone was happy. Mission accomplished! I had shared my photo’s of meal prep on Facebook, and a few friends requested the recipe, so I’m posting it below. Let me know if you try it and share your photos too.
Prep Time: 10-15 Minutes
Ingredients (Makes 4 Servings depending on size of tri-tip)
1 Pre-Marinated Tri-Tip
8 Small potatoes
Carrots (baby carrots, chopped carrots or whatever you prefer)
1/2 Cup of broth (beef or chicken is fine)
Drizzle of olive oil
Parsley (fresh or dry)
*I would also have added mushrooms and chopped celery if I had them on hand.
Peel and chop the potatoes into cubes. Peel and chop carrots and cauliflower if using full size veggies. Once you have chopped the veggies, place them in the crockpot. Drizzle the veggies with olive oil (about 1 Tbs) Add your spices and then mix so that the veggies are coated with oil and seasoning. Pour broth over the veggies. Place the tri-tip on top of the vegetables, close the lid and set for desired cooking time. I did 4 hours on high because I needed my meal cooked quickly.
Once it’s cooked, remove the tri-tip and slice as desired. Serve over vegetables.