about the recipe
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!
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
– 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.