Crockpot Tri Tip
Tri tip in the crockpot is a lean beef roast cooked low and slow until it is tender enough to slice or shred. It takes a garlicky rub and a simple broth, and it works for sandwiches, tacos or a Sunday dinner.
6
servings15
minutes8
hoursA seared tri tip roast simmers in beef broth with onions and garlic until tender. Slice thin or shred for sandwiches.
Ingredients
2 1/2 lb tri tip roast, trimmed of excess fat
1 Tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
1 large yellow onion, sliced
4 cloves garlic, smashed
1 cup beef broth
2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 Tbsp cornstarch mixed with 2 Tbsp cold water, optional
Rolls or tortillas for serving
Directions
- Pat the tri tip dry. Mix the salt, pepper, garlic powder, paprika and oregano, and rub it all over the roast.
- Heat the olive oil in a large skillet over high heat. Sear the roast for 3 minutes per side until deeply browned.
- Place the sliced onion and smashed garlic in the bottom of a 6-quart slow cooker.
- Set the seared roast on top of the onions.
- Whisk the broth, Worcestershire and balsamic and pour around the roast, not over it.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the roast is fork-tender and shreds easily, reaching about 200°F inside.
- Transfer the roast to a board, tent with foil and rest for 10 minutes.
- Skim the fat from the cooking liquid. For gravy, stir in the cornstarch slurry and cook on HIGH for 10 minutes.
- Slice against the grain, or shred with two forks.
- Serve with the onions and juices.
Notes
- Tri tip is a lean cut and is often grilled to medium-rare. In a slow cooker it is cooked to the shreddable stage, a different texture. If you prefer sliceable meat, cook on LOW for 5 to 6 hours and check for 190°F. Leftovers keep 4 days in the fridge and freeze for 3 months in the juices.
Why tri tip works in the crockpot
Tri tip is usually grilled and served pink, but it is also a great candidate for slow cooking. The cut is lean with a coarse grain, and eight hours in a hearty broth breaks it into tender, sliceable or shreddable beef. It tastes like a pot roast with a bit more beef character.
The slow cooker keeps the meat moist and fills the kitchen with the smell of garlic and balsamic. You also get a built-in gravy from the cooking juices, which makes this an easy dinner or a base for sandwiches. Because the cut is so lean, a flavorful liquid matters, and the broth, Worcestershire and balsamic give you plenty.
Ingredient notes
Tri tip roast: This triangular cut from the bottom sirloin is usually two to three pounds. Trim the thickest silver skin but leave a thin layer of fat for flavor.
Spice rub: Salt, pepper, garlic powder, paprika and oregano are all you need. Rub it on the roast and let it sit for a half hour at room temperature.
Onion and garlic: Sliced onion and smashed garlic cloves form a bed under the meat so it does not sit in the liquid.
Beef broth: Choose low-sodium so the juices do not become too salty after reducing.
Worcestershire and balsamic: They add hearty depth and a little tang that cuts through the beef. Tri tip is sold under different names in different regions, so ask for a bottom sirloin roast if the label is not on the meat.
Tips for the best tri tip
Sear the roast first: Brown all sides in a hot skillet with a little olive oil for two to three minutes per side. It adds a crust and deeper flavor that the slow cooker cannot give.
Cook until tender, not just done: The most common mistake is stopping at a medium temperature as you would on the grill. In the slow cooker, the meat needs to pass 195 degrees for the connective tissue to soften. Check after seven hours on LOW.
Slice or shred against the grain: Tri tip has two grain directions. Cut the roast in half where they meet, and slice each half against its own grain, or shred it with two forks. Let the roast rest for ten to fifteen minutes before cutting. The juices settle back into the meat, and each slice stays moist.
Swaps and variations
Use a chuck roast or a bottom round if you cannot find tri tip. Swap the oregano for rosemary or thyme, and add sliced mushrooms or baby potatoes to the pot. For a tangy barbecue version, replace the broth with a half cup of broth and a half cup of barbecue sauce. Stir in a splash of red wine for depth.
Do not expect a medium-rare result in the slow cooker. If you want a pink, sliceable tri tip, use the oven or the grill.
What to serve with it
Serve the beef over mashed potatoes or buttered noodles with the gravy spooned on top. It also works in warm tortillas with onions and cilantro, or piled on rolls with horseradish sauce. Roasted green beans or carrots round out the plate. Pickled red onions add a bright contrast to the rich beef.
Storing, freezing and reheating
Keep leftover tri tip with some juices in a covered container in the fridge for up to four days. Reheat in a skillet or the microwave with a splash of the cooking liquid so the meat stays moist.
It freezes well in portions with the juices for up to three months. Thaw overnight in the fridge.
Crockpot Tri Tip at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by tri tip roast, olive oil, kosher salt, black pepper
Tips for Crockpot Tri Tip
Tri tip is a lean cut and is often grilled to medium-rare. In a slow cooker it is cooked to the shreddable stage, a different texture. If you prefer sliceable meat, cook on LOW for 5 to 6 hours and check for 190°F. Leftovers keep 4 days in the fridge and freeze for 3 months in the juices.
Crockpot Tri Tip FAQ
How long does Crockpot Tri Tip take?
Crockpot Tri Tip takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Tri Tip serve?
This recipe makes 6 servings.
What do I need to make Crockpot Tri Tip?
14 ingredients, led by tri tip roast, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
