Following the advice of others, I used a 2-lb tri-tip, 1 can of cream of mushroom soup with garlic, 1 can of beef stock, 1 (1 oz) packet of onion soup mix, 1/4 cup of red wine, 1 tbsp of Worcestershire sauce, carrots, and sliced onion. Before putting the beef in the slow cooker with all of the above ingredients, I coated the meat with a mixture of 1/4 cup flour, 1 tbsp garlic salt, and 1 tbsp black pepper. Then I seared all sides of the meat in a skillet with some olive oil. I cooked the meat for 4 hours on low and 2 hours on high in the slow cooker. The meat was incredibly flavorful and tender. I will definitely be using this recipe again and again in the future.
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Following the advice of others, I used a 2-lb tri-tip, 1 can of cream of mushroom soup with...