I feel like I just posted last year’s Easter Menu and I’m not sure what happened; but here we are again!!
My favorite things about this time of year is seeing the almond orchards in bloom and the foothills turning green and knowing that my kids are in the home stretch towards summer vacation. I also love having holiday conversations with my kids; for example, our 4 year old Rowan asked me yesterday, “Mom, why does the Easter Bunny go “boing, boing, boing,” and my lame reply, “Well, because he’s a bunny??” Rowan pondered this for a minute, looked up at me with wide eyes and said brightly, “Oh, ok!!” Sweet sweet innocence.
Now on to the eats! I think I’ll be making several things from last years menu but I wanted to share with you a delicious Tri-Tip Roast recipe that would be perfect for a Sunday dinner (if you want to avoid the traditional ham, or even in addition to) and also I’ll share a recipe for what you can make with the leftover ham and all those hardboiled eggs!
I hope whatever you decide to do or eat this weekend; Easter related or not, that it involves family, fun, friends, and delicious food!!
Tri-Tip Roast
1 (3 lb) tri-tip roast
1 onion, thinly sliced
3-4 garlic cloves, minced
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 saute 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!
Sweet Potato and Egg Salad
2 small sweet potatoes, peeled and cut into small 1/2″ pieces
2 tablespoons coconut oil
5 hardboiled eggs, peeled and diced
1 cup leftover diced ham
2 tablespoons diced chives
2 tablespoons home made mayo
Sea salt and black pepper to taste
1. In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the cut up sweet potatoes and saute until the the potatoes are browned and fork tender. Remove from heat and set aside.
2. In a large mixing bowl add the diced eggs, ham, and chives.
3. Add the cooked sweet potatoes, mayo, salt and pepper and mix well.
4. EAT!!! YUM!!! GOOD!!!
Have a happy, wonderful, fun-filled weekend and as always, enjoy!
John says
April 5, 2012 at 10:12 am“Cover and cook on high for 6-7 hours” seems like an error. (Unless we’re making Easter charcoal. 😉 Shouldn’t that be “low” temp?
Jenn R. says
April 5, 2012 at 12:19 pmSince the earlier instruction is to transfer to a crock-pot, I think the temp is fine.
Sarah says
April 5, 2012 at 12:45 pmIn the slow cooker? Nope, for a 3 lb roast cooking on high for that long makes it fall apart tender.
Alicia Kleppinger says
April 5, 2012 at 1:11 pmHi Sarah! I would love to make this for our Sunday dinner. I was wondering if you have time to answer, is there another cut of meat that would work? In our beef share we seem to have a bunch of cross rib roasts, a sirloin tip and a rump roast but no tri tip. Any direction you could give me would be greatly appreciated. Have a wonderful weekend with your family!
Sarah says
April 5, 2012 at 1:44 pmI would use the rump roast!!
Alicia Kleppinger says
April 5, 2012 at 1:47 pmAwesome! Thanks so much!
Alicia Kleppinger says
April 10, 2012 at 9:25 amJust wanted to say thanks and let you know the roast turned out great! And my house smelled amazing!
Adrienne says
April 5, 2012 at 1:43 pmWe are having a very unPaleo Easter this year but this looks sooooo yummy I might just have to have it one day during the week!!!
elizabeth says
April 5, 2012 at 5:39 pmwhat is tri tip roast?
Sarah says
April 6, 2012 at 10:42 amIt’s the specific cut of meat but you can use whatever kind of roast you like it will work just the same!
James DeFrange says
August 15, 2012 at 2:09 pmI used a rump roast… Couldnt find the other at my local market… The roast was amazing!!!!! Very easy, very good, I am just a one man household, so I ate it for a week! …and was sad when it was gone! hahah!
Drew says
April 5, 2012 at 8:21 pmThat sounds great. I’m going to be working on Easter (time and a half) so I might make this Saturday for dinner!
Thanks!
Sharon says
April 6, 2012 at 5:42 amPerfect timing! I’ve been wondering what to do with that (grass-fed, of course) roast in my freezer. …and I just happen to have a bunch of sweet potatoes and fresh (free-range, or course) eggs on hand too. It’s like you were made for me.
TX BAR ORGANICS says
April 6, 2012 at 8:48 amLooks Amazing Sarah! mmmmm!
Morgan says
April 6, 2012 at 10:57 amHow many does the potato & egg salad serve?
Sarah says
April 6, 2012 at 4:48 pmI would say probably 4-5!
Cecily says
April 6, 2012 at 2:43 pmI was just thinking…”what am I going to cook for sunday?”. Now I know! Thanks Sarah:)
Emily says
April 10, 2012 at 9:24 amThe sweet potato and egg salad was fabulous! That is my new breakfast of choice!!!
Niki Sims says
May 3, 2012 at 10:42 amOMG!! This was soo yummy! I knew when I took the first bite of the sweet potatoe salad last night I would have to come leave a comment today! Love all the recipes on here, but this was one of my favorite!!
pam says
May 13, 2012 at 7:02 amThis sweet potato salad was awesome! I made it for my daughter’s bday party and it was so good I ate the leftovers for breakfast!
Lori Ann says
June 20, 2012 at 12:23 pmHi Sarah- I often wonder in recipes like this when it calls for coconut milk do you mean the kind in the can or the carton?
Thanks
Sarah says
June 20, 2012 at 4:05 pmThe canned full fat kind! I love Native Forest Brand or Chaokoh.
Lori Ann says
June 21, 2012 at 8:44 amThanks!
Karen R says
July 31, 2012 at 6:31 pmBoth of these were really good. I also questioned the time in the slow cooker so was grateful for the comments. Didn’t have any ham so left it out of the salad. Again, sweet potatoes and eggs gave me pause, but you are converting me. Quickly.
Lydia says
August 17, 2012 at 10:44 amI didn’t see the part about transferring to a crock pot and made the mistake of leaving it in my slow cooker on high for 7 hours. And yes, it turned to charcoal. Just a word of warning: if keeping in a slow cooker for the entire time set it on low and add a good amount of water or chicken broth.
Laura says
September 3, 2012 at 6:03 amSo I was introduced to the Paleo diet by a friend, unfortunately I am allergic to coconut, so I can’t use most of the recipes, but I have heard rave reviews about your roast, is there a good substitute I could use for the coconut milk & oil? Thanks
Fitness Wayne | Paleo Diet, Cooking and Exercise says
November 28, 2012 at 8:00 pmThis looks really good, I can’t wait to make it. I love sweet potatoes!
Marni G says
March 19, 2013 at 12:59 pmSuper yum! Made the tri-tip this weekend my family loved it. Appreciate your site and all the great recipes.
Faren says
February 21, 2014 at 10:11 pmSlow cooking is new to me and I am confused. If you sear the meat in a pan first you can cook it in the slow cooker on high for 7 hours without burning it? If you do NOT sear the meat first and cook it in the slow cooker for 7 hours it will burn…right?
Sarah says
February 23, 2014 at 8:27 amSearing it first has nothing to do with making sure it doesn’t burn, searing the meat locks in the flavors and juices of the meat and you end up with a better tasting finished product. Hope that helps and happy slow cooking!