Healthy recipe for tender shredded Mustard Balsamic Tri-Tip. This recipe is meal-prep friendly and gluten-free. Takes just 5 min to prepare + then you can let the slow cooker do the rest!
PREPARE THE CROCKPOT: Rub olive oil into bottom of the crockpot and a few inches up the sides, greasing sections where the meat will be in contact with the pot. Lay out the shallot slices along the bottom. Lay the Tri-Tip on top of shallots. Sprinkle the top of the meat with salt, pepper, and the dried rosemary.
MAKE THE COOKING MARINADE: Combine balsamic vinegar, mustard, and jelly in a small bowl. Mix until combined. Pour marinade over meat. Lay garlic cloves on top and add a few shakes of red pepper flakes.
TURN ON CROCKPOT: Cover and cook on low for 6 ½ hours. Remove from pot and shred between two forks. For best flavor and to ensure meat is not dry, drizzle about ¼ - ⅓ cup of remaining cooking liquid from the pot on top of the cooked meat.
Notes
*Can substitute half of one large onion instead*Can substitute another dark fruit jelly/ jam/ preserves – like blueberry, raspberry, blackberry, or plum