I got tired of writing out “What Heather Had for Dinner.” Hence the new acronym WHHFD was born
I had a tri-tip roast in my freezer that I had gotten at Fresh & Easy (it’s a California-based supermarket chain, similar to Trader Joe’s) and was itching to cook it, but I didn’t know of a good roast recipe. With the help of Google, I found this awesome crockpot recipe over at Steph’s blog, A Year of Slow Cooking.
Steph describes it as a “company-worthy, in-law-worthy, queen of England-worthy crockpot meal.” My verdict? I thought it was great. A few moans of pleasure may have even escaped from my mouth while I was eating it. Plus it was super duper easy to prepare. It’s definitely company-worthy, if your company appreciates Mediterranean flavors. I loved it, but I really really like feta and sundried tomatoes. Whip up some mashed potatoes on the side to sop up the yummy sauce, and you have yourself a knockout meal.
Unfortunately, no pictures this time. But I urge everyone to try it!!
Sundried Tomatoes and Feta Tri-Tip Crockpot Recipe
–2 lbs of tri-tip
–1/3 cup of white wine
–1 jar of sundried tomatoes, oil drained
–8 oz package of feta cheese
I put the meat in frozen. Drain the tomatoes, and pour on top of the meat. Crumble the entire package of feta on top of the meat and tomatoes and around the side of the meat hunk. Add the 1/3 cup of wine. Cook on low for 6-10 hours, depending on the thickness and cut of the meat you are using and whether or not it’s frozen.
I cooked our tri-tip for 6-7 hours, and it retained its shape fairly well but shredded easily with a fork & knife (kind of like shredded bbq pork texture).