Slow Cooker Tri Tip
A flavorful and tender tri tip roast cooked effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 to 3 pounds tri tip roast, fat cap on if possible Look for a roast with a thin fat cap for juiciness.
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika or regular paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup beef broth Use only enough liquid to avoid boiling the meat.
- 1 medium onion, sliced Layer on the bottom for flavor.
- 4 cloves garlic, smashed Adds aromatic flavor.
- 1 tablespoon brown sugar (optional) For a touch of caramel sweetness.
- 1 tablespoon balsamic vinegar (optional) For tang at the end.
Instructions
Preparation
- Pat the roast dry. Mix salt, pepper, paprika, garlic powder, onion powder, and rosemary, then rub all over the tri tip.
- Optional: Heat a little oil in a skillet over medium-high and sear each side of the roast for 2 to 3 minutes until browned.
Cooking
- Layer sliced onion and smashed garlic in the slow cooker.
- Whisk broth with Worcestershire sauce and tomato paste, then pour into the slow cooker.
- Nestle the tri tip fat cap up in the slow cooker. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Finishing
- For sliceable, pull when internal temperature reaches 135 to 140°F and rest for 10 minutes before slicing across the grain.
- For shreddable, cook until internal temperature reaches 200 to 205°F and shred with forks. Stir in balsamic vinegar if desired.
Serving
- Spoon some of the cooking juices over the meat before serving.
Notes
Searing adds flavor and a crust to the meat. Use a meat thermometer for precise cooking results. Leftovers are great for sandwiches or grain bowls.