Corned Beef Tri Tip and Cabbage Recipe

Tri-Tip Corned Beef Roast with Potatoes and Cabbage

Makes 8 servings

1 pound Yukon Gold potatoes

1 (5 to 7-pound) Fantasma’s Finest Tri-Tip Corned Beef Roast

2 bottles or cans beer, such as Boulevard Brewing’s Irish Ale

1 large head Napa cabbage, sliced

Place potatoes on the bottom of a slow cooker. Lay roast on top of potatoes fat side up. Pour beer over top of the roast. Place the lid on the slow cooker and cook roast on HIGH for 1 hour. Turn heat down and continue cooking for another 4-5 hours. During the last hour, add cabbage and continue cooking until wilted. Allow roast to cool slightly, slice and serve.