Ingredients:

• 2 shallots, peeled and sliced thin
• 2 garlic cloves, minced
• 1 cup beef broth
• 8 oz. shitake mushrooms, stems removed and sliced thin
• 1/3 c. Emily G’s Tipsy Onion and Garlic Jam (available at TWM)
• pinch red pepper flakes
• 1 bay leaf
• 1 1/2 lb. tri-tip steak
  
  

Directions:

1. In a slow cooker, add the ingredients starting with the shallots and finishing with the roast. Cook on low for about 3 hours for rare and 4 hours for medium.
   
   
2. Remove tri-tip and set aside. Pour remaining ingredients in the slow cooker into a medium saucepan. Simmer the mushroom sauce for 15 minutes. Add 1 tablespoon of butter.
   
   
3. Remove and slice tri-tip into thin pieces. Pour about 1/4 c. of the mushroom sauce over the slices and serve. Pass the leftover sauce around the table.

Serves 4 / Recipe www.emilygsjams.blogspot.com