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| Photo Credit to Oh Sweet Basil |
3 lb tri tip
1/2 cup soy sauce
1 can beef broth
1 bay leaf
1/2 teaspoon fresh black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.
In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on low heat for 8 hours. Pull the meat out and shred it and then let it cook 1-2 hours more, or until meat is very tender.
Remove meat from broth, reserving the broth. distribute the meat on hoagies and top with swiss cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping!
Note: I mixed the sauce the night before and just poured it over the beef in the morning. Worked great!
Recipe Source: Oh Sweet Basil
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