Elevate dinner with this easy slow cooker tri-tip! Just a few simple steps for tender, flavorful beef that melts in your mouth. Set it, forget it, and let your crock pot do the work. Follow along with step-by-step guidance and photos for a foolproof, delicious meal!
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.
Serve it with crockpot cheesy potatoes, Instant pot mac and cheese, Boursin mashed potatoes, or broiled tomatoes.
If you would like to make Tri-tip in the oven, don't miss my Roasted Tri Tip recipe! And if you are looking for a great way to use up leftovers, give my Tri-Tip Sandwiches a try.
Ingredients
Let's Talk Ingredients
I like using fresh rosemary for this tri-tip. If you only have dried, use about 2 teaspoons, or swap in fresh oregano for a slightly different twist.
I’ve tested both light and dark brown sugar, and they both work here.
Feel free to toss in carrots, onions, or any other veggies you’d normally add to a pot roast.
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
How Long to Cook Tri Tip in the Slow Cooker
How long you want to cook tri tip in the crockpot depends on how you want to serve it.
Cook it on low for about 4 hours, and you get sliceable meat with a little pink in the center. (But go shorter if you want it medium-rare) That’s the roast you carve against the grain.
Let it ride to 6 hours, and the muscle breaks all the way down. At this point, you will be able to shred it with forks. That’s the version I serve on bread machine hoagie rolls. (With Philly cheesesteak cheese sauce. Even though it is not a cheesesteak, the cheese sauce is fabulous here.)
If you are worried your tri-tip will end up dry, don't be. The broth keeps it moist, and the heat is low. As long as you stick to the timing guidelines, you should be pleased with the results.
Why Sear First
I don't recommend that you skip the sear. I'm all for saving pans, but browning the crust makes a big difference in the final flavor. When I tested this recipe both ways, the seared one won every time.
Slicing Tri Tip
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.
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.
jerry wilson says
Best Tri-tip I've cooked, thanks