Tri-Tip Crock-Pot

1

Combine salt, pepper, dried rosemary, dried thyme, onion powder, cayenne, dried oregano, and minced garlic in a small bowl.

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2

Sear the tri-tip in a skillet on high heat for 2-3 minutes per side, then transfer it into the slow cooker.

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3

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.

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4

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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Full recipe & nutritional info on bakedbree.com