This recipe is from Modesto's Jan Gibson, who writes, "This has been an all-time favorite at Super Bowl gatherings and on any Sunday afternoon."
1½- to 2-pound tri-tip, well trimmed
1 (14-ounce) can beef broth, low sodium
½ can (7 ounces) red wine
¼ cup soy sauce, low sodium
1 onion, sliced
Fresh crushed garlic (3-4 cloves)
1-2 cups fresh mushrooms, sliced
Combine all ingredients, except the mushrooms, in crock pot. Cook on high for about six hours. Add mushrooms and cook 15 more minutes or until tri-tip falls apart easily and mushrooms are cooked.
Serve on small whole wheat dinner rolls along with au jus for dipping.