slow cooker tri tip recipe

Written ByJenny Smyth Posted on
slow cooker tri tip recipe
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The Best slow cooker tri tip recipe

I’m so excited to share this slow cooker tri tip recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love. This recipe has been a game-changer for us.

It’s so simple to prepare and the results are always tender, juicy, and flavorful. The best part? It’s perfect for any occasion – whether it’s a weeknight dinner or a special event.

The slow cooker does all the work, so you can focus on other things while it cooks up a storm. And let me tell you, the aroma that fills your home is just incredible. My family loves when I serve this dish because it’s always a treat.

We love the way the flavors meld together and the texture of the meat is just perfect. I’ve served this at family gatherings and everyone raves about it. One of my kids even asked me to make it for his birthday party!

It’s that good. Plus, it’s super healthy – we’re talking lean protein, veggies, and no added sugars or preservatives. You can’t go wrong with this recipe.

I’ve made it countless times and it never fails to impress. My family requests it regularly, which is a win in my book.

Slow Cooker Tri Tip

Slow Cooker Tri Tip

4.8 from 904 votes

This slow cooker tri tip is a tender and flavorful roast that cooks low and slow until perfectly fork-tender. The savory broth creates a delicious au jus for serving.

Prep Time10 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 10 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

2 to 3 pounds tri tip roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

For the Cooking Liquid

1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 sprig fresh rosemary (or 1 teaspoon dried)

For Thickening (Optional)

2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the tri tip roast dry with paper towels.
2In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika.
3Rub the spice mixture all over the roast.
4Heat olive oil in a large skillet over medium-high heat until shimmering.
5Sear the tri tip for 3 to 4 minutes per side until a deep brown crust forms.
6Transfer the roast to the slow cooker.
7In a measuring cup, whisk together beef broth, Worcestershire sauce, soy sauce, and minced garlic.
8Pour the mixture around the roast in the slow cooker.
9Add the rosemary sprig on top.
10Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
11The tri tip is done when it is fork-tender and shreds easily, with an internal temperature of at least 200°F for shredding.
12Carefully remove the roast to a cutting board and let it rest for 10 minutes.
13For a thicker au jus, skim fat from the cooking liquid, then bring it to a simmer in a small saucepan.
14Whisk cornstarch and cold water together, then stir into the simmering liquid.
15Cook for 1 to 2 minutes until thickened.
16Slice the tri tip against the grain into thick slices or shred it with two forks.
17Serve with the warm au jus on the side.

🔧Equipment

Slow cooker (4 to 6 quart)
Large skillet
Tongs
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 45g

📝Notes

For best results, sear the roast thoroughly to build flavor. Leftover tri tip can be stored in the refrigerator for up to 3 days or frozen for 2 months.

Watch Video Of How Slow Cooker Tri Tip Works

This slow cooker tri tip recipe is a reliable choice for any occasion because it delivers tender meat without much hands on time. I always keep it in mind for family gatherings, holidays, or just a cozy weeknight meal.

The leftovers are just as good the next day, making it a practical and delicious option. For serving, slice the tri tip against the grain and spoon some of the cooking liquid over the top.

It goes well with crusty bread, roasted potatoes, or a simple green salad. You can also shred the meat and use it for tacos or sandwiches.

This recipe has earned a permanent spot in my meal planning rotation and I hope it does in yours too.

❓ Frequently Asked Questions About Slow Cooker Tri Tip

1. Do I need to sear the tri tip before putting it in the slow cooker?

Yes, searing is important for flavor. It browns the meat and creates a deeper taste. Just sear each side for 2 to 3 minutes in a hot skillet before transferring to the slow cooker.

2. How long should I cook tri tip in the slow cooker?

Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meat is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium rare or 160 degrees for medium. The low setting gives the best texture.

3. What liquid should I use in the slow cooker?

Beef broth works great. You can also add a little Worcestershire sauce or soy sauce for extra savory flavor. About one cup of liquid is enough to keep the meat moist without making it soggy.

4. Can I use frozen tri tip in the slow cooker?

It is better to thaw the meat first for even cooking. Cooking from frozen can lead to uneven doneness and may keep the meat in the danger zone for too long. Thaw in the refrigerator overnight.

5. How do I store and reheat leftover tri tip?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place slices in a skillet with a little broth over medium heat until warmed through. You can also microwave it but the texture is best from the stovetop.

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