Reserve 1 tbsp. beef stock and store in the refrigerator for later use.

In a mixing bowl, combine the garlic, beef stock, Worcestershire sauce, coconut aminos, rosemary, and thyme.

Season tri-tip with salt and pepper all over.

Heat the cooking fat in a large skillet over medium-high heat.

Once the skillet is hot, sear the tri-tip on all sides until fully browned. About 1-2 minutes on each side should be good.

Place the onions at the bottom of your slow cooker, then place the tri-tip on top. Cover with the beef stock mixture and add the bay leaf.

Cover and cook on low for 3-4 hours.

When done cooking, remove the beef and place it on a platter.

Strain the remaining juice into a saucepan to separate the onions. Reserve the onions for serving with the final dish.

Heat the saucepan with the juice over medium heat until boiling.

Meanwhile, mix together the reserved tablespoon of beef stock and the tapioca flour in a small bowl until the tapioca flour is dissolved.

Once boiling, add the stock and tapioca mixture and constantly whisk until the sauce has thickened slightly.

Slice or shred the beef to your liking and place over the onions, and serve with the beef au jus. Add some horseradish atop the beef to add a nice zing if you desire.