Balsamic Tri Tip Roast with Bubbies Sauerkraut
A trip to Yellowstone gave me a challenge: healthily feeding a family of 10 for a few days. This balsamic tri tip roast with Bubbies sauerkraut was perfect!
- 2.5-3 lb tri tip roast
- 1.5 teaspoons sea salt
- 1 teaspoon hickory smoked sea salt
- 1.5 teaspoons cracked black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon paprika
- 1 tablespoon dried minced onion flakes
- 1/4 cup balsamic vinegar
The Fixins'
- rustic bread sliced
- smoked provolone cheese
- Bubbies brand Sauerkraut
Place tri tip, seasonings, spices, and balsamic vinegar in a slow cooker set to low-medium heat. Cook for 6-8 hours, until the roast is relatively tender. If you don't have a slow cooker, place in a Dutch oven and cook in your oven at 200 degrees for 4-6 hours.
When roast is cooked, remove from pot and place on a cutting board (RESERVE the cooking liquid, DO NOT discard. Cool the roast for approximately 30 minutes then slice thinly. Pack meat and reserved juices in a freezer bag and chill. Keep chilled until use.
To reheat at the campsite, simply add to a pot or skillet and cook until hot and bubbly. Layer a piece of toast bread with provolone cheese, tri tip roast and mounds of Bubbies sauerkraut. Enjoy.