Ingredients:

  • 3.5 lb sirloin tip roast
  • 6 cloves garlic, slivered
  • 4 cloves garlic, minced
  • Fresh rosemary and thyme, bruised
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 1.5 cups beef bone broth, reduced sodium
  • 1 tablespoon red wine vinegar, high-quality aged
  • 1 large yellow onion, thickly sliced

Instructions:

  1. Pat the roast bone-dry with paper towels. Using a paring knife, make 1-inch deep slits all over the roast. Stuff the slivered garlic into these pockets. Allow the roast to come to room temperature for 30 minutes.
  2. Rub the exterior of the meat evenly with the minced garlic, bruised fresh herbs, salt, pepper, and olive oil.
  3. Heat a cast iron skillet over medium-high heat. Sear the roast for approximately 3 minutes per side until a dark, mahogany-colored crust forms.
  4. Place the sliced yellow onions at the bottom of a 6-quart slow cooker to act as a trivet.
  5. Place the seared roast on top of the onions. Pour the beef bone broth and red wine vinegar around the sides of the roast (do not pour directly over the herb crust).
  6. Cover and cook on low for 8 hours until the meat is fork-tender and pulls apart easily.