You want restaurant-quality beef without the effort. You want flavor so deep it makes your taste buds question their life choices. And you definitely don’t want to babysit a grill or oven.
Enter: tri tip in the crock pot. This cut is juicy, flavorful, and practically foolproof—just like your ex’s dating profile (but actually delivers). Throw it in, walk away, and come back to a meal that’ll make you look like a culinary wizard.
Ready to win dinner? Let’s go.
Why This Recipe Works
Tri tip is the underrated hero of beef cuts—rich, beefy, and way more forgiving than a steak. Slow cooking it in a crock pot turns the connective tissue into melt-in-your-mouth goodness while keeping it tender.
The best part? You don’t need fancy techniques. Just season, sear (optional but recommended), and let the crock pot do the heavy lifting.
Even your microwave-only roommate could nail this.
Ingredients
- 1 (2–3 lb) tri tip roast (fat cap left on for extra flavor)
- 2 tbsp olive oil (or avocado oil for a higher smoke point)
- 1 tbsp kosher salt (because table salt is for amateurs)
- 1 tbsp black pepper (freshly ground, unless you enjoy disappointment)
- 1 tbsp garlic powder (or 4 fresh cloves, minced)
- 1 tbsp onion powder (because peeling onions is overrated)
- 1 tsp smoked paprika (for that “I know what I’m doing” vibe)
- 1 cup beef broth (or red wine if you’re feeling fancy)
- 2 sprigs fresh rosemary (optional but highly recommended)
Step-by-Step Instructions
- Season the tri tip: Pat the roast dry with paper towels (wet meat won’t sear properly). Rub it with olive oil, then coat evenly with salt, pepper, garlic powder, onion powder, and smoked paprika. Let it sit for 10 minutes—this is the meat’s “pre-game pep talk.”
- Sear (optional but worth it): Heat a skillet over high heat, add oil, and sear the tri tip for 2–3 minutes per side until browned.
This step isn’t mandatory, but skipping it is like wearing socks with sandals—technically possible, but why?
- Slow cook: Place the tri tip in the crock pot, pour in beef broth, and add rosemary. Cover and cook on low for 6–7 hours or high for 3–4 hours. No peeking—every time you lift the lid, you add 15 minutes to the cook time.
- Rest and slice: Transfer the tri tip to a cutting board, tent with foil, and let it rest for 10 minutes.
Slice against the grain (this isn’t a suggestion; it’s the law).
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze sliced tri tip with a bit of broth in a freezer bag for up to 3 months. Reheat gently in a skillet with broth to avoid drying it out—nobody likes beef jerky masquerading as dinner.
Benefits of This Recipe
Tri tip in the crock pot is easy, affordable, and versatile.
It’s perfect for meal prep, sandwiches, or fancy-ish dinners. The slow cooking process breaks down tough fibers, making it tender enough to cut with a fork (or your ego after a bad day). Plus, it’s hands-off—ideal for people who think “cooking” means pressing buttons on a microwave.
Common Mistakes to Avoid
- Overcooking: Tri tip is leaner than brisket, so it doesn’t need 12 hours.
Stick to 6–7 hours on low.
- Skipping the sear: Sure, you can skip it, but the flavor payoff is worth the extra 5 minutes.
- Not slicing against the grain: This isn’t a drill. Slicing the wrong way turns your masterpiece into chew toys.
Alternatives
No tri tip? No problem.
Try these swaps:
- Sirloin tip roast: Similar texture, slightly leaner.
- Chuck roast: More marbling, longer cook time (8+ hours).
- Pork shoulder: Not beef, but still delicious (adjust seasonings accordingly).
FAQs
Can I cook tri tip from frozen?
Technically yes, but thaw it first for even cooking. Frozen tri tip in a crock pot is like trying to defrost your windshield with a hairdryer—slow and uneven.
Do I need to add liquid?
Yes, unless you enjoy the smell of regret. The beef broth keeps things moist and adds flavor.
Water works in a pinch, but broth is better.
Can I use a dry rub?
Absolutely. Swap the seasonings for your favorite BBQ or coffee rub. Just keep the salt—it’s not optional unless you’re a vampire.
Why is my tri tip dry?
You probably overcooked it or skipped the broth.
Tri tip is forgiving but not invincible. Stick to the timing and keep liquid in the pot.
Final Thoughts
Tri tip in the crock pot is the ultimate “set it and forget it” meal. It’s cheap, easy, and tastes like you put in way more effort than you did.
Whether you’re feeding a crowd or just yourself (no judgment), this recipe delivers every time. Now go forth and let your crock pot do the work—you’ve got better things to do, like binge-watching cooking shows while eating cooked food.