Tri-Tip Roast and Sweet Potato Salad - Everyday Paleo

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. Place the seared roast into a crockpot 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.