I never really appreciated a crockpot until I had my son. I used a crockpot on and off before then but mostly during the fall and winter. I have come to realize how amazing it is to put dinner into a crockpot, walk away and return later to a delicious ready-to-eat meal. Do you agree?
I feel like I am not alone in saying when summer ends and school and activities begin is when the crockpot gets pulled out. In knowing this, I have created an easy crockpot recipe that can be used to create multiple meals. It is my Seared Beef Tips.
What I love about this recipe is its versatility. What I love even more is that this is a familiar recipe that I just gave a fun twist too. I grew up eating roast that my great grandmother low and slow cooked for Sunday lunch. This is essentially roast but cut into smaller pieces so that it can cook quicker and also be used in many dishes. I personally love the look of the petite pieces instead of the shredded meat. 
My Southern Banh Mi is one of the ways I love using the Seared Beef Tips. This sandwich is a quick and easy way to get dinner on the table during the week. I love that it incorporates vegetables in a unique way. Pure Flavor‘s cucumbers add a delicious, refreshing crunch to the slaw. Look for Pure Flavor’s U.S. grown produce in your grocery store. The slaw is also a good way to incorporate other veggies like underused broccoli stalk. Don’t throw away the stalk. Save it for this slaw. Your kids will not even know they are eating broccoli.
Here are a few other ways you can use the Seared Beef Tips.
Taco Night- sauté Pure Flavor red bell peppers and onions and serve with the seared beef tips in corn or flour tortillas with toppings
Serve the seared beef tips and cooking liquid over brown rice or mashed potatoes or cauliflower mash with roasted vegetables.
For more crockpot recipes and cooking tips, download the Pure Flavor’s Back to School ebook.
Southern Banh Mi with Seared Beef Tips
Print RecipeIngredients
- Pickled Vegetables
- 6 tablespoons rice vinegar
- 3 tablespoons pure cane sugar
- Pinch of fine sea salt
- 1 cup julienned carrot
- ½ cup julienned broccoli stalk
- ½ cup julienned Pure Flavor cucumber
- Sandwiches
- 4 (6-inch) crusty French, split
- Sriracha Spread (recipe below)
- 4 cups Seared Beef Tips (recipe below)
- 1 fresh jalapeño pepper, thinly sliced
- 1/2 cup fresh cilantro leaves
- Seared Beef Tips
- 1 (4-pound) chuck roast
- 5 cloves garlic, minced
- 1 1/2 tablespoons fine sea salt
- 1 teaspoon cracked black pepper
- 2 cups beef stock
- 1 yellow onion, sliced
- 2 teaspoons light olive oil, divided
- Sriracha Spread
- 1 cup mayonnaise
- 2 tablespoons plus 2 teaspoons Sriracha hot chili sauce
- 4 teaspoons prepared horseradish
- 4 teaspoons Worcestershire sauce
- 4 teaspoons soy sauce
- 1/2 teaspoon fresh lime juice
Instructions
To make the vegetables, place the vinegar and sugar in a medium microwave safe bowl. Microwave for 30 seconds. Stir until the sugar has dissolved. Allow to cool.
Once cooled, add the salt, carrots, broccoli, cucumber. Refrigerate for 30 minutes or overnight.
To make the sandwiches, preheat the oven to broil.
Place the bread on a baking sheet, and toast for about 1 minute, or until warm and crispy.
To assemble the sandwiches, spread the Sriracha Spread on both sides of the toasted bread. Divide the Seared Beef Tips evenly among the bottom bread halves. Top the beef with some of the pickled vegetables, sliced jalapeño, and cilantro. Close the sandwiches. Serve immediately.
For the seared beef tips, remove the layer of fat from the bottom side of the roast, in one piece if possible. Do not discard. Cut the beef into about 3⁄ 4-inch cubes, and place them in a 6-quart slow cooker.
Add the garlic, salt, and pepper. Toss to coat the beef. Add the beef stock. Place the sliced onion on top of the beef, then position the fat cap over the onions.
Cover and cook on high for 3 hours or on low for 6 hours. Turn the heat off, and let stand for 30 minutes. Discard the layer of fat. You can keep the onions if you like. Transfer the beef to a baking sheet, and set aside.
Use a spoon to remove the layer of fat from the top of the liquid. Strain the cooking liquid through a fine mesh strainer over a bowl. Season the cooking liquid with salt to taste. Pour the liquid into a saucepan, and keep warm over low heat. (Reserve the cooking liquid for serving the beef over rice or mashed potatoes.)
Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon of the oil, and swirl the pan to coat the bottom. Add the some of the beef to the pan. Work in batches to avoid overcrowding the pan. Cook until seared on all sides, tossing occasionally. Transfer to a serving dish. Add the remaining 1 teaspoon oil, and cook the remaining beef.
Makes 6 to 8 servings.
Mix the mayonnaise, Sriracha, horseradish, Worcestershire sauce, soy sauce, and lime juice in a small bowl. Whisk until smooth. Use immediately or refrigerate for up to 1 week.
Makes 1 cup.
Notes
If you don’t want to cut the carrots into matchsticks (julienne), you can purchase them in bags in the produce department of your local grocery. For the broccoli, you can julienne a leftover broccoli stalk or use a bag of broccoli slaw.
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