12hr Red Wine Tri-Tip
On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot.
Pour over the beef stock and add wine until the meat is completely covered.
Cover with a lid and put it in the fridge to let marinate over night.
The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade.
Cook on low for 10-12 hours.
When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.
Serve with “Fauxtatoes” or Parsnip mash and some leafy greens.
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2013/02/17/12hr-red-wine-tri-tip/