Leftover tri-tip is a gift. Slice it cold for sandwiches with horseradish sauce. Amazing. Or reheat it in a skillet with a little butter and fry it until crispy. That’s called “carnitas-style” and it’s unbeatable in a taco.
And here’s a wild one: chop it finely, mix with leftover gravy, and stuff it into a baked potato. Top with cheddar and sour cream. That’s not a meal; that’s a hug.
So there you go. Tri-tip in a slow cooker isn’t a recipe. It’s a lifestyle upgrade. Go buy the beef. Snooze the timer. Eat like royalty. Let me know how it turns out—I’ll be over for leftovers.
