Ingredients, Roast:

(Serves about 8)

• 3 lb (1.4 kg) Tri-Tip Roast.
• 2 tbsp Bacon Fat.
• 2 cup (0.5 L) Beef Stock.
• 3 Onions, peeled and halved.
• 10-15 assorted Pepper Corns, (eg. Red-, Black-, White-, Sichuan-, etc.)
• 3 Bay Leaves.
• 2 Star Anise.
• 2 Cloves of Garlic, smashed.
• Sea Salt and crushed Black Pepper.

Ingredients, Gremolata:

• 1/2 cup (1 dl) Extra Virgine Olive Oil.
• 1 Orange.
• 1 bunch of Parsley, chopped.
• 1 Clove of Garlic, sliced thinly.
• Sea Salt and crushed Black Pepper, to taste.

How To:

About 9 hours prior to when you plan to eat dinner you should start.

First, heat up the bacon fat in a large skillet. Season the roast with sea salt and black pepper, then quickly sear it all around.

Put the halved onions in the bottom of a slow-cooker, add the bay leaves, star anise, smashed garlic cloves and pepper corns.

Then place the roast on top, pour over the beef stock, put on the lid, and run it for 8 1/2 hours on low.
(…and don’t you dare lift the lid until it’s done.)

Once the roast is started, prepare the gremolata:
In a bowl…add the olive oil, parsley, and sliced garlic.

With a zester, scrape the outer layer of the orange’s peel into strips.

Cut the orange in half, squeeze the juice into the bowl and add the zest strips.

Stir, season with sea salt and crushed black pepper to taste, cover it and set aside.

Let the flavors “marry” during the day…

Now…with that done, you should have at least 8 hours to do something fun, plan for and prep the sides, go see your grandma (that could take a while…), I don’t know…I’m sure you’ll figure something out.

When the 8 1/2 hours have passed the roast should undoubtedly be done.
Using two forks, lift it out of the slow cooker and place it on a cutting board.

Let it rest for 15-30 minutes, then cut it up across the grain in medium thin slices. (Note: half the roast should be enough for four persons. Save the rest for tomorrow’s lunch or put it in the freezer for later…)

Spread the slices out over a platter, and scoop the the gremolata all over it.