Tri-Tip Roast

1 (3 lb) tri-tip roast

1 onion, thinly sliced

3-4 garlic cloves, minced (2-3 TBS)

¼ cup apple cider vinegar

1 tablespoon honey

1/4 cup coconut milk

Sea salt and black pepper to taste

Coconut oil

1. Season the roast generously with salt and pepper on both sides.

2. Heat a spoonful of coconut oil in a large skillet over medium high heat. When the pan is nice and hot, place the roast in the hot oil and sear on all sides until browned all over.

3. Transfer the seared roast into a slow cooker and pour the vinegar over the roast.

4. Drizzle the top of the roast with the honey, sprinkle with the minced garlic, and top with the sliced onions.

5. Cover and cook on high for 6-7 hours or until the meat is tender and shreds easily.

6. Remove the roast from the slow cooker and use a fork to shred the meat. Using a slotted spoon, remove the onions from the juices in the slow cooker and spread evenly over the top of the shredded roast.

7. Pour the juices from the slow cooker into a medium sauté pan over medium heat and bring to a simmer.

8. Add the coconut milk to the pan and whisk together. Bring back to a simmer and reduce the liquid down by half, whisking occasionally.

9. Pour the sauce over the roast and the onions and serve!