Elevate your next dinner with this slow cooker tri-tip! With just a few simple steps, you can have a tender and flavorful cut of beef that's perfect for serving to family and friends. Using your crock pot allows the meat to cook low and slow, resulting in a perfectly cooked melt-in-your-mouth piece of meat. Plus, the convenience of slow cooking means you can set it and forget it, leaving you free to attend to other tasks. Follow along, and I’ll take you through the process step-by-step, providing helpful photos and guidance along the way. Get ready to enjoy a mouthwatering meal that's sure to impress!
If you have never made tri tip in the crock pot, you are in for a treat!
This delicious steak is known for its rich flavor, and cooking tri-tip roast in the crock pot is a great way to bring out all of its delicious qualities.
Plus, it is super easy. Just season the meat, give it a good sear, and then let your slow cooker work its magic. With tender and juicy meat and savory spices, it's sure to become a staple in your dinner rotation.
Follow along, and I’ll show you how to make slow cooker tri tip roast with vegetables.
Ingredients
- Rosemary: I prefer fresh rosemary because it adds so much flavor to this tri-tip recipe. If you don't have it, you could use 2 teaspoons of dried rosemary. If you prefer another herb, fresh oregano is a good option.
- Brown Sugar: Either light or dark brown sugar will work. I used light brown sugar.
- Garlic Powder: Garlic powder is an easy way to add flavor without the fuss of fresh garlic.
- Salt & Pepper: Use your favorite salt and freshly ground black pepper.
- Avocado Oil: Avocado oil is great to use because it has a high smoke point, meaning it won't burn at high temperatures. You could also use olive oil or canola oil if that's what you have.
- Tri-Tip: You'll need a 2 ½ - 3 pound tri-tip for this recipe.
- Baby Potatoes: I used baby potatoes for this, but you could use regular potatoes and dice them if you prefer. Carrots and onion and any veggies you would normall add to pot roast could also be added to the slow cooker.
- Beef Broth: Beef broth is what will give this dish its flavor and tenderness. I recommend using a low-sodium broth or homemade broth.
- Soy Sauce: Use soy sauce for this recipe, or if you're gluten-free make sure to use a tamari or coconut aminos. A splash of Worcestershire sauce could also be added.
- Butter: Use unsalted butter and then salt to taste.
- Flour: You can use all-purpose flour or gluten-free flour.
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
Tip: You can cook this tri tip roast in the slow cooker to be fall apart tender for shredded meat or keep a little pink on the inside for succulent sliced fork-tender meat. The key is adjusting the time. If you would like a little color on your meat, aim to cook for 4 hours. For a more well-done (but still moist and tender) roast, cook for 6 hours.
Serving Suggestions
Make this tri tip recipe in the slow cooker and then dish it up with some great sides.
Serve it with crockpot cheesy potatoes, Instant pot mac and cheese, Boursin mashed potatoes, or broiled tomatoes.
Round out the meal with a green salad with balsamic vinaigrette.
Looking for a delicious sandwich? You will love these Tri-Tip Sandwiches.
FAQs
What is Tri Tip?
Tri-tip is a flavorful and tender beef roast that takes its name from its unique triangular shape, which features three distinct tips.
This cut comes from the sirloin section of the cow (specifically, the lower end of the bottom sirloin, underneath the hipbone), and is sometimes labeled as a triangle roast.
A single tri-tip typically weighs around 2 to 3 pounds, and there are only two tri-tips per steer, making it a relatively rare cut.
While tri-tip was once primarily found on the West Coast, it has become more widely available in recent years. This versatile cut can be slow-cooked (as in this tri tip crock pot recipe), grilled, roasted, or smoked, and is perfect for feeding a crowd or slicing up for sandwiches.
What is the Best Method for Tender Tri-Tip?
The best way to cook tri-tip for maximum tenderness is to get a good sear on the meat in a hot skillet and then cook it slowly in the oven or in a slow cooker. Low and slow tri tip results in juicy flavor-packed meat.
How do you Slice Tri Tip Roast?
To carve tri-tip properly, it's important to slice against the grain. This means cutting perpendicular to the direction of the meat's fibers, which run horizontally from the narrow tip towards the wider base of the cut. By starting at the tip and slicing vertically, you can ensure that each slice is cut across the grain, resulting in tender and flavorful meat. It's also essential to use a sharp knife to avoid tearing the meat and slice thin pieces, around ¼ inch in thickness.
Storage
Store leftovers in and airtight container in the fridge for up to four days.
Tools
- Slow Cooker or multi-cooker such as the Instant Pot Dutch Oven or Ninja Foodi PossibleCooker
- Large Skillet (if not using a multi cooker)
More Slow Cooker Recipes to Try
- For a delicious meal that the whole family is sure to love, give this slow cooker brisket a try.
- Make these slow cooker short ribs once, and your family will beg you for them again and again.
- Crockpot meatloaf is easy to make and the perfect dinner for weeknights.
- Don't miss this easy to make crockpot lasagna! It has all the flavors that you love in a delicious slow cooked meal.
10-Minute Prep Slow Cooker Tri Tip
Equipment
Ingredients
- 2 tablespoons fresh chopped rosemary divided
- 2 tablespoons light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- ¼ cup avocado oil divided
- 2 ½ - 3 pound tri tip
- 1 pound baby potatoes
- 2 cups beef broth
- ¼ cup soy sauce
Gravy, optional but recommended
- ¼ cup butter
- ¼ cup flour
Instructions
- Combine 1 tablespoon of rosemary, brown sugar, garlic powder, salt, and black pepper in a small dish.
- Rub on the outside of the meat. Refrigerate overnight, or proceed with the recipe.
- Heat 2 tablespoons of oil in a large skillet to medium-high heat. Add the meat, and sear for about 3 minutes per side.
- Combine the potatoes, remaining 2 tablespoons of oil and 1 tablespoon of the rosemary in the bottom of the slow cooker.
- Add the seared tri tip on top.
- Pour the broth and soy sauce into the slow cooker.
- Cover and cook over low for 4 to 6 hours.
- Remove the meat and potatoes from the slow cooker and allow it to rest for 10 minutes.
- If desired, transfer the liquid to a saucepan and bring to a boil. Slice the butter and add it to the pot. Stir until the butter melts.
- Sprinkle in the flour a little at a time, whisking as you go.
- Reduce the heat to a simmer, and cook for 8 to 10 minutes, until the gravy thickens.
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