Easy as 1-2-3: Roast your tri-tip beef in your Crock-Pot.
The name “tri-tip” comes from the fact that this cut is from the triangle-shaped end of the bottom sirloin. Traditionally, butchers ground up this cut for hamburger or sold it in cubes as stew beef. However, one enterprising butcher in Santa Maria, California, got another idea. In the 1950s, Bob Schutz started selling the tri-tip cut as a steak or roast. Locals in Santa Maria loved the lean, tasty meat, and because of this, the tri-tip is sometimes called a “California Cut.”
The tri-tip cut is economical and easy to prepare. If you don’t see it in with the steaks and beef, ask the butcher behind the meat case to help you. Most pieces are one and a half to three pounds. This recipe uses a bigger one, so if you can only find roasts on the smaller side, consider getting more than one to get as close as possible to three pounds.
You will love cooking a tri-tip in your Crock-Pot because it is nearly hands-off and the end result is a delicious, juicy, and tender roast that you can use in any number of ways. It’s a nearly foolproof way to get tender beef without breaking the bank. And since you’re using the Crock-Pot to do the heavy lifting for this dish, you can take a little time to make a yummy side on your stovetop or in your oven.
Why the searing step?
In the second step, you sear the seasoned meat in a hot, lightly oiled skillet. Why not just skip this step and dump it straight into the Crock-Pot? The searing is an important step. The short burst of high heat browns the outside of the roast nicely, which helps the taste and appearance. This browning also seals in the natural juices so the roast doesn’t dry out during the low, slow cook time in the Crock-Pot. Since tri-tip is a naturally lean cut, the searing step is super important.
How do I store leftovers?
After shredding the meat, store it (cooled) in the juices in an airtight container. You can refrigerate it for up to 4 days. When ready to serve, reheat the meat and juices in a pan on the stovetop.
Serving suggestions
Tri-tip roast in your Crock-Pot makes wonderful shredded beef that you can do several things with. For an easy main, serve atop buttered egg noodles. Or, you can pile it onto sourdough buns for sandwiches. Since you will have gravy, you can always make some Buttermilk Mashed Potatoes to serve alongside the roast. Not a fan of mashed potatoes? Make Roasted Potatoes in your oven while the roast finishes cooking in the Crock-Pot. Other tasty sides would include Creamy Baked Mac And Cheese or Parmesan Roasted Asparagus.
Tri-Tip Crock-Pot
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional
- 3/4 teaspoon dried oregano
- 1 tablespoon garlic minced
- 3 pounds tri-tip roast
- 2 1/4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Combine salt, pepper, dried rosemary, dried thyme, onion powder, cayenne, dried oregano, and minced garlic in a small bowl. Rub this mixture all over the tri-tip roast to season it evenly.
- Sear the tri-tip in a skillet on high heat for 2-3 minutes per side, then transfer it into the slow cooker.
- Pour beef broth and Worcestershire sauce around the sides of the meat, being careful not to wash off the seasonings. Add the fresh rosemary and thyme to the slow cooker.
- Cover the slow cooker and set it to cook on low for 6 hours or until the tri-tip is tender and easily shreds with a fork.
- Remove the tri-tip from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve as desired.
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