Step 1

Add the sliced onions to the bottom of the slow cooker.

Step 2

Brush the tri-tip roast on all sides with the oil.  Season generously with salt and pepper.

Step 3

Heat a cast iron skillet or griddle over high heat until very hot and add the meat.  Sear for about 3 minutes on each side and edges to a deep crust.  (Turn on your stove vent and open your doors)

Step 4

Transfer the seared meat to the slow cooker.  Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.

Step 5

Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip.  Add the bay leaves and fresh herbs.

Step 6

Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork.  Remove the tri-tip from the cooker and place on a platter until cool enough to handle.   Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.