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Crockpot Tri Tip

Crockpot Tri Tip Recipe

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 to 2.5 lb tri tip roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced thin
  • 4 garlic cloves, smashed and chopped
  • 1 cup low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Pat the tri tip dry and coat it with the salt, pepper, garlic powder, and smoked paprika. Sear in hot oil until deeply browned on both sides, about 4 minutes per side. Set aside.
  2. Reduce heat to medium, cook the sliced onion for 5 minutes until softened, then add the garlic and cook 1 minute.
  3. Stir in the tomato paste for 30 seconds, then pour in the broth and Worcestershire, scraping up the fond. Transfer the roast to the crockpot and pour the onion mixture around it.
  4. Cover and cook on low for 6 to 7 hours, or on high for 4 to 5 hours, until fork tender.
  5. Strain the cooking liquid into a saucepan, skim fat, then simmer and whisk in the cornstarch slurry until thickened. Shred the meat, stir it into the gravy, and serve.

Notes

You can hold the cooked tri tip on the warm setting for up to 2 hours before shredding, just top up with a little hot water if the liquid reduces too much. For a thicker stew-like consistency, skip the straining step and simply thicken the liquid right in the crockpot on high for 15 minutes with the slurry.