As a busy mom, one of the things I value most is an easy dinner recipe with minimal prep time! Costco has a ton of options for easy-prep or no-prep dinners, and one of my favorites is the Costco seasoned tri-tip. Unlike a frozen “mystery box” dinner, it’s just beef and a few simple seasonings. Throw it in the Crock-Pot with a little water, set the heat to low, and eight hours later you have perfectly tender, juicy pot roast! If you want to get fancy, you can add some onions and garlic, but you really don’t need to, because the meat is perfectly pre-seasoned.
Tri-tip has a flavor similar to sirloin. It’s usually about 1 1/2-2 1/2 pounds, and it could be treated at a large steak or a roast. Tri-tip is relatively lean, but with enough marbling to stay juicy. If you like sirloin or New York strip, you will probably like tri-tip. Costco sells tri-tip both seasoned and unseasoned. At my local store, the seasoned version is often displayed in a separate case from the other steaks. It looks like this:
When I bought it, it was $6.39 a pound, which is a little pricey, but not if you’re comparing it to other cuts of beef or to takeout! Packages vary in size, but they are mostly around 4 pounds, which would be 2-4 meals for a family of 4. Realistically, I can only get 2 meals out of a package with some leftovers for lunch the next day, because my husband LOVES beef!
The Costco seasoned tri-tip has a barbecue flavor, smoky but not sweet. I’m not sure what the Costco butchers put on it, but my guess is smoked paprika, pepper, salt, granulated garlic and herbs.
A lot of people grill tri-tip, which I definitely recommend. But putting it in the Crock-Pot is an absolute no-brainer with beautiful results. Just throw in the whole roast, or both of them (they come two in a package). If you want to, you can add a large sliced onion and 3-4 garlic cloves, but you don’t need to. Add about 1/2 cup of water for one roast or one cup for two roasts. Here it is, ready to cook away all day!
Cook on low for 8 hours, and then shred the meat with 2 forks. If you cook both roasts, you can definitely save some in the freezer for another day, to eat as is or to use for sandwiches, sliders, quesadillas or whatever you dream up!
I served this pot roast with mashed potatoes (that I bought pre-made, don’t judge), and red cabbage. I used a recipe for Braised Red Cabbage with Caraway Seeds and Vinegar from Bon Appetit. I love the look of red cabbage, and the vinegar in the recipe keeps the color bright. Of course you can serve your pot roast with anything you want! Some of my favorites would be:
Every week, as I plan my dinner menus, I ask the family what they would like to eat that week, and my son Jake usually asks for this Korean beef and noodle stir fry. Jake is our only son and youngest child. He was born in South Korea, and he has been an adopted member of our family since he was 12 months old. He is a terrific kid, and I’m incredibly lucky I get to be his mom. Jake is proud of where he came from, and maybe that’s the reason he loves this dish. Or maybe he just loves it because it’s so tasty.
This quick and easy stir fry has the flavors of bulgogi, a marinated grilled beef that is one of Korea’s signature dishes. A bulgogi-style marinade becomes a cooking sauce for a stir fry of ground beef, Napa cabbage, noodles, edamame and green onion, for a quick and easy weeknight dinner. I would describe this dish as a glorified hamburger helper, but it’s a whole lot tastier and better for you.
It’s been cold here in Salt Lake City – really cold, like single digit lows at night and highs in the teens during the day. It’s a perfect time to cook up something warm and spicy, like this Ropa Vieja beef stew. “Ropa vieja” is Spanish for “old clothes,” and this dish is traditional in Cuba. The name is a play on the ragged shreds of beef that are cooked in a peppery tomato broth and served over rice.
This version of Ropa Vieja is adapted for the slow cooker, so it doesn’t use traditional browning and braising techniques. To be honest, I don’t know much about Cuban food, but I love this dish. Most Ropa Vieja recipes call for flank steak, which tastes amazing and shreds beautifully, but can cost $8 or more per pound. I’ve substituted rump roast, which was on sale for $2.99 a pound when I bought it for this recipe, putting it on a par with chicken breast. I like beef as much as the next girl, but if I’m going to spend $8 a pound on steak I’ll probably use it in a recipe that showcases the meat a little more. This recipe makes eight large or 12 medium servings, so unless you have a big family, you can put half of it in the freezer for a day when you don’t have time to cook.