One Pot Slow Cooker Buffalo Stew

1.5 lb. Buffalo Tri-tip
1 8 oz. package of fresh mushrooms
1 onion (yellow or sweet)
1 package of small peeled baby or mini carrots
1 large can whole tomatoes
1 can tomato sauce
olive or canola oil for frying

In a skillet, place a small amount of oil in a skillet and heat it up for grilling.
Peel and slice the onion in rings
Add the onions to the heated oil and fry until they are clear. Remove form the oil and place on a plate
Place the Buffalo Tri-tip in the skillet and sear it to make it brown on both sides. It should have a crispy look to the surface of the meat.
Place the meat in a slow cooker, flat on the bottom of the cooker.
Place all of the grilled onions over the top of the meat in the cooker.
Wash the mushrooms and remove the stems.
Place the mushrooms evenly over the meat and onions.
Wash the carrots and place them over the mushrooms, meat and onions in the cooker.
Pour the contents of the can of whole tomatoes over the meat and onions, mushrooms and carrots. Add in the can of tomato sauce.
Cover and cook for three-four hours on medium heat. The longer the better.

This meal will cook all day on low if you need to put it together before work and eat it after work.
Serve this in a bowl with a good french bread.

Cooking time: 4 hours
Preparation time: 30 minutes