Stewed sliced beef. With a cup of cold brew coffee.
I threw away one beef tri-tip because the package was open, and never got around to roasting the second one. A couple days ago I saw a can or red enchilada sauce in the cupboard and it gave me an idea. I sliced the entire roast 3/16" thick across the grain. It was anywhere from about 6" down to practically nothing in length. I poured some vegetable oil in my largest cast iron skillet and added a layer of meat. I seasoned it with garlic pepper blend, added another layer of beef and seasoned it with Frank's Red Hot seasoning blend. Then threw the last bits in and sprinkled chili powder and soul seasoning on it. It made its own liquid as it heated up, and I added more seasoning as I stirred it. Several minutes after it was brown all over I added the 10 ounce can of enchilada sauce, which only halfway covered the meat, so I rinsed the sauce can out with a 7.5 ounce can of Q brand ginger beer and added that. That's a mixer that's too strong to drink, and though ginger wouldn't be a bad flavor to add to the mix. After awhile I tasted the sauce, which tasted tomatoey, but not spicy enough, so I added 2 4.5 ounce cans of diced green chilies. Then I let it simmer for over a half our until the sauce reduced to a nice gravy. I divided it between 2 bowls and ate a whole bowlful of it. It was good, and the beef was nice and tender after stewing that long on top of the stove. The roast was probably close to a pound and a half, and after eating half of it, I'm so full I don't have room for anything else.