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Slow Cooker Tri Tip: Easy Crock Pot Recipe

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This slow cooker Tri-Tip is so tender it literally falls apart. When it is finished cooking the meat gets shredded and drizzled with the rich, savory sauce.

This recipe only takes 15 minutes of prep time, and it makes a great weeknight dinner. You can even stretch it into a couple of meals and add it to beef tacos, chimichangas , burritos, or a tortilla casserole . The options are limitless. 

How to Make a Slow Cooker Tri Tip Fall Apart

What is tri tip roast, ingredients needed for crock pot tri tip.

• How to Cook a Tri-Tip Roast in the Slow Cooker Recipe Highlights

Serving Suggestions for Tri-Tip

More beef dinner recipes, tips for slow cooker success. , substitutions and variations, storage and reheating, frequently asked questions, more recipes you will love.

The key for tender, shredded beef is in the slow cook process, which allows the meat’s fibers to tenderize gradually, resulting in a melt-in-your-mouth texture. Using your crock pot, you can achieve this tenderness with minimal effort.

For a simple weeknight dinner, smother the shredded meat in the flavorful sauce and put it on top of some creamy mashed potatoes . Serve it with a side of roasted carrots or steamed broccoli for a delicious meal.

Save half of the Tri Tip for the next day and make steak fajitas for a second meal. No one will complain about eating leftovers.

A tri-tip is a large, triangular-shaped cut of meat that comes from the lower portion of the sirloin. It is a rich, flavorful cut of beef that is low in fat.

Sometimes the larger roast is cut into steaks which are sometimes confused for the whole roast, primarily because the whole roast is often referred to as a tri-tip steak. You will know you are purchasing a whole tri tip roast if it is approximately 2 pounds.

We talked more about the tri tip roast in our posts for an oven-roasted Tri Tip and Instant Pot Tri Tip.

What is the difference between a sirloin tip and a tri tip?

Both the sirloin tip and the tri tip come from the sirloin section which is in the rear of the cow near its hip. Since it is very large, butchers cut the sirloin into several sections. A sirloin tip comes from the top section while the tri tip comes from the bottom part of the sirloin.

The great thing about this crock pot recipe is that you only need to use simple ingredients from the pantry to feed the entire. Scroll down to the  printable recipe card  for all the details. 

• Onion. One large onion or two smaller onions.
• Tri-tip roast . About 2 to 3 pounds.
• Salt and black pepper . Season the roast for the best flavor. 
• Dijon mustard . Adds a bit of spicy tang. 
• Smoked paprika . This will give the roast a hint of smokiness. 
• Soy sauce . Adds depth and a bit of umami flavor. 
• Worcestershire sauce . Rounds out the flavor and adds a balance to the soy sauce. 
• Beef broth . Chicken broth would work fine as well. 
• Red wine . The alcohol will cook off 😉
• Fresh garlic . If you don’t have fresh garlic you can substitute powdered garlic. 
• Bay leaves, thyme and rosemary. The herbs will infuse flavor as the roast cooks all day. 
• Oil . The oil is used to sear the meat. Try using oil with a high smoke point, like refined olive oil or vegetable oil. 

How to Cook a Tri-Tip Roast in the Slow Cooker: Recipe Highlights

I know some of you are just looking for a “dump and go” recipe and you can certainly do that. But if you take the time to give the roast a quick sear in a hot skillet then it will develop a nice crust and  a lot more flavor . If you can spare the extra 6 minutes then you won’t be disappointed. 

After that, let the slow cooker do its thing on a low heat which will give the roast a moist, even doneness all the way through. 

Here is a quick breakdown of the steps for this slow cooker recipe. Make sure you scroll all the way to the printable recipe card for the full recipe. 

• Add the sliced onions to the bottom of the slow cooker. 
• Season the Tri-Tip and sear it on both sides in a large skillet over medium-high heat. 

• Place the roast on top of the onions in the slow cooker and cover it with the Dijon mustard and paprika. 

• Combine the ingredients for the sauce and pour over the Tri-Tip. Toss in the herbs and cover the crock pot.

• Set the slow cooker to low and cook for 8 hours until the roast is so tender it shreds. 
• Place the roast on a platter and shred it with a couple of forks. Drizzle the sauce over the meat and serve. 

You can use this crock pot tri tip in so many ways, from making tri tip sandwiches to serving it as a main dish with wild blend rice and a classic wedge salad . Here are some ideas for your next dinner:

• over sprouted brown rice or quinoa pilaf and drizzled with the au jus
• add it to taco salads
• stir it into a pot of lentil soup for a boost of protein
• add it to  breakfast hash
• use it in a  grain bowl
• fill  beef tamales  or a  tamale cornbread pie
• Slather chipotle BBQ sauce over the top

• sous vide corned beef
• beef burgundy
• baked beef ribs
• beef lasagna
• roast beef pasta skillet
• instant pot shredded beef
• beef shawarma
• When you sear the roast, make sure the skillet is very hot. You don’t want to cook it all the way through, you’re only looking to give the Tri-Tip a nice brown crust. If the skillet is hot enough, it will only take 2 to 3 minutes to get that golden crust. 
• Use the broth to deglaze the skillet after you brown the beef roast. The broth will pick up extra flavor and you can add it to the crock pot.
• For best results cook the tri-tip on low for 8 hours. The long slow cooking process will break down the fibers and make this beef cut so tender. If you don’t have all day then you can cook it on high heat for 4 hours. However, it will definitely be more tender if you cook it on low.

If you’re looking for a variation on this classic crock pot tri-tip, here are some suggestions:

• Try adding sliced mushrooms or bell peppers to the bottom of the slow cooker with the onions.
• For an added kick, try adding a couple of tablespoons of balsamic vinegar.
• If you’re a fan of spicy food, add some diced jalapenos or red pepper flakes to the sauce.
• Toss some root vegetables into the bottom of the crock pot.
• You can substitute the wine for extra broth if you prefer not to cook with alcohol.

Store leftovers in an airtight container in the fridge for 3 to 5 days. You can also store them in the freezer for up to 3 months in a freezer-proof container. 

Reheat the leftovers on the stovetop in a saucepan or in the microwave. You can also add them to a beef soup or homemade chili for an extra punch of flavor. 

Yes. When cooked low and slow in a slow cooker, the connective tissue in the tri tip breaks down and becomes tender, resulting in a more flavorful and juicy final product.

Place the tri-tip in the slow cooker with the fat side up. The fat on top helps keep the meat moist as it cooks and adds flavor to the meal.

No, but if you take the time to sear the meat, it will have more flavor.

This tri tip crock pot recipe is a great way to put a delicious and nutritious meal on the table with minimal effort. Plus, you can use the leftovers in so many different recipes, making it an incredibly versatile dish.

Slow Cooker Pot Roast: The easy, everyday pot roast just got easier with this slow cooker pot roast recipe! Tender, juicy slices of beef with potatoes, carrots and baby onions. A savory, delicious sauce completes the meal!

Crockpot Chicken and Vegetables :  Tender, tasty Crockpot Chicken and Vegetables, with lots of fresh thyme and cooked for hours, creating a rich flavor sauce with very little hands on.

Slow Cooker Spicy Vegetables Lentil Stew: A hearty, thick lentil stew chock full of vegetables and satiating enough as a complete meal.

More Crockpot Dinners

• Slow cooker coq au vin
• crockpot coq au vin
• slow cooker beef barley soup
• slow cooker sirloin tip
• crockpot turkey chili

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Tri-Tip in the Crock Pot

Ingredients.

• 1 large onion sliced
• 2-½ to 3 pound Tri-Tip roast
• 1 tablespoon vegetable oil
• Salt/pepper
• 1 tablespoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ cup soy sauce
• 3 tablespoons Worcestershire sauce
• 2 cups beef broth
• 1 cup red wine
• 4 cloves chopped garlic
• 2 dry bay leaves
• Sprigs of thyme and rosemary

Instructions

• Add the sliced onions to the bottom of the slow cooker.  
• Brush the tri-tip roast on all sides with the oil.  Season generously with salt and pepper.
• Heat a cast iron skillet or griddle over high heat until very hot and add the meat.  Sear for about 3 minutes on each side and edges to a deep crust.  (Turn on your stove vent and open your doors)
• Transfer the seared meat to the slow cooker.  Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
• Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip.  Add the bay leaves and fresh herbs.
• Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork.  Remove the tri-tip from the cooker and place on a platter until cool enough to handle.   Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker. 
• Be sure to turn on the stove vent and open the doors when searing the tri-tip, otherwise the smoke will set off you smoke alarm.
• After the tri-tip has cooked for 8 hours, check it with a fork, if it shreds easily, it is done cooking.  If not, cook it a little longer.
• This recipe makes a large amount of shredded beef.  Divide the shredded meat into portions the size your family needs.  Wrap each portion in plastic wrap and place in a sealable container and freeze.  The meat will keep, frozen, for up to 3 months.  Thaw in the refrigerator when ready to use.

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Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Tuesday 19th of December 2023

Hi! My trip tip roast is a bit smaller....1.46 pounds. Would you be able to tell me how much to decrease the time? Thank you!

Dahn Boquist

Great question about adjusting the cooking time for your 1.46-pound tri-tip roast. While the size of your roast is smaller than the 3-pound one used in the recipe, the thickness of the meat is an important factor to consider. Since this recipe is designed to cook the tri-tip until it's tender enough to shred with a fork, I recommend starting to check the meat after 4 to 6 hours of cooking. If it doesn’t shred easily at that point, continue cooking it a bit longer until it reaches the desired tenderness. The key is to ensure that it cooks through and becomes perfectly tender, so a little bit of monitoring towards the end of the cooking time will do the trick.

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Borrowed Bites

Published: Feb 15, 2022 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

4-Ingredient Slow Cooker Tri-Tip Roast

This Slow Cooker Tri-Tip Roast is made with just 4 ingredients and 15 minutes of prep! It’s fall-apart tender, perfectly seasoned, and bathed in a succulent, creamy gravy. Serve with mashed potatoes for the easiest meat and potatoes dinner! 

• 🥩 What is Tri-Tip? 

🏅 Why this recipe is great

🧂 ingredients, 🔪 how to make slow cooker tri-tip roast, 👨‍👩‍👧‍👦 for a crowd, 🙋 questions and answers, 👨🏼‍🍳 tips & tricks.

• 📖  More slow cooker recipes 

Connect with us!

🥩 what is tri-tip .

A tri-tip roast, also called a Santa Maria steak, is a triangular cut of meat that comes from the lower portion of the sirloin, or the bottom of the beef sirloin. In contrast, a sirloin tip comes from the top of the sirloin. This flavorful cut of beef is large, nicely marbled with fat, and can be ultra-tender and juicy if cooked correctly. 

Tri-tip can be grilled, braised, roasted, or smoked. You can also cook tri-tip in the Crock Pot! This is the easiest way to get tender, pot roast style meat. In fact, this recipe is very similar to our Slow Cooker Pot Roast recipe .

• So tender it falls apart! 
• Super flavorful with only 4 ingredients
• Gravy is made right in the slow cooker
• Easy slow cooker recipe - just season sear, pour and go! 
• Great with lots of side dishes

You only need four ingredients to make this tri-tip crock pot recipe. 

• Tri-tip roast: If your roast has a fat-cap on one side, trim it off before seasoning. 
• Montreal steak seasoning: We love McCormick Grill Mates Montreal Steak Seasoning (affiliate). You can substitute this with another brand, just be sure that it includes salt, pepper, onion, and garlic.
• Beef broth or beef stock: You can also use beef bouillon and hot water. 
• Heavy cream: This extra ingredient makes the gravy rich and creamy.
• Season: Sprinkle both sides with seasoning. 
• Sear: In a large skillet or dutch oven, heat canola or olive oil over medium-high heat. Sear both sides of the roast in the hot oil for 4-5 minutes. We use a cast iron skillet (affiliate). 
• Add to slow cooker : Place roast in a 6 quart Crock Pot (affiliate) and pour in the beef broth. Cook for 6-8 hours on low, or until it’s very tender and shreds easily. 

While the beef roast is cooking, go about your day. Do a load of laundry, go to work, finish a project, or take a nap. Dinner is taken care of 😉

• Shred meat : Once the meat is tender, use two forks to shred it right in the slow cooker.
• Finish the gravy : Add the cream, then cook it for another 30 minutes on high with the lid partially off. Gravy done!

This recipe serves 6 people. If you are serving a larger group, I suggest making two roasts in separate Crock Pots. One 3 lb tri-tip will cook well in a 6 quart slow cooker. 

For best results, definitely brown it first. Searing the roast gives it a beautiful crust on the outside and adds a lot of flavor. You won’t regret taking the extra few minutes to sear it! 

Yes! You want to cook it until it very easily shreds when prodded with a fork. If it is still a bit tough at the 6 hour mark, cook it for another hour or two. 

Slow cooked tri-tip roast is excellent with creamy mashed potatoes or  crispy smashed potatoes . You can also serve it with roasted veggies, like this Oven-Roasted Broccoli or this amazing Pan Fried Corn . For more ideas, check out this whole list of the best Roast Beef Sides .

Leftovers store well in an airtight container in the fridge for up to a week. The next day you can enjoy a hearty dinner all over again.

• Get extra flavor by pouring the broth in the skillet, scraping up the brown bits, then adding it to the slow cooker. 
• Cook the meat until ultra-tender. It should easily fall apart when prodded with a fork. If it is still a bit tough, keep cooking it. 
• If you want a thicker gravy, dissolve 1-2 tablespoons of cornstarch into the cream before adding it to the slow cooker.

📖  More slow cooker recipes 

• Fall Apart Pot Roast
• Wet Burritos with Slow Cooker Shredded Beef
• 4-Ingredient Potato Soup
• Easy Crock Pot Chili

If you try this recipe, please leave a comment and star rating to let us know how it is!  We’d also love to connect with you on  Facebook ,  Instagram , or  Pinterest . Tag @borrowedbites or hashtag #borrowedbites to show us your food!

Ingredients

• ▢ 3 lb tri-tip roast trimmed
• ▢ 2 tablespoon steak seasoning we like McCormick Steak Seasoning (affiliate), but any brand works
• ▢ 2 tablespoon oil
• ▢ 2 cups beef broth or beef bouillon dissolved in 2 cups of hot water
• ▢ 3 tablespoon heavy cream

Instructions

• Sprinkle both sides of trimmed tri-tip with steak seasoning. 3 lb tri-tip roast, 2 tablespoon steak seasoning
• In a large skillet over med-high heat, add 1 tablespoon of oil. Sear on side of tri-tip for 4-5 minutes. Add 1 more tablespoon of oil, flip the meat, and sear on other side for another 4-5 minutes. 2 tablespoon oil
• Place seared tri-tip in a 6 qt slow cooker. Pour the beef broth into the hot skillet and scrape up the seared bits with a spatula. Pour broth into the slow cooker. 2 cups beef broth
• Cook on low for 6-8 hours. Start checking it at 6 hours. When prodded with a fork, it should fall apart easily. If it is still a bit tough, continue cooking for up to 8 hours.
• Once very tender, use two forks to shred the meat right in the slow cooker. Add cream and cook on high for 30 minutes with the lid partially removed (this will allow steam to escape so the sauce can thicken slightly). 3 tablespoon heavy cream
• We love comments! Please come back and leave us one after you’ve tried this recipe.
• Get extra flavor by pouring the broth in the skillet, scraping up the brown bits, then adding it to the slow cooker. 
• Cook the meat until ultra-tender. It should easily fall apart when prodded with a fork. If it is still a bit tough, keep cooking it. 

Add Your Own Notes

All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

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Mendy C. says

November 20, 2023 at 10:45 am

I've got this in the crockpot now, liberally seasoned with Grill Mates Montreal seasoning as we enjoy extra flavor. I had 3 baby bella mushrooms that needed to be used so after searing the roast I put those in the pan for just a couple of minutes with about a tbsp of butter. Added the broth on top to scrape the bits then poured into crockpot on top of the roast. Looking forward to this meal!

Danielle says

November 22, 2023 at 2:24 pm

Yay! I hope you enjoyed it!

October 15, 2023 at 4:31 pm

October 17, 2023 at 11:30 am

So happy you are able to make it work for you! And thanks for taking the time to let us know!

October 07, 2023 at 2:25 pm

Just made this and I’ve served it over buttered noodles. Yum. Thanks.

October 17, 2023 at 11:25 am

Thanks for letting us know how much you enjoyed it! It really makes our day!

Christine Dawn says

September 15, 2023 at 8:05 am

No one from Santa Maria is going to make try tip like this. It normally is barbecued on an oak fire and served medium rare to medium.

Brittney says

January 14, 2023 at 7:00 pm

January 16, 2023 at 11:38 am

The way it makes the whole house smell good is the BEST! Thank you so much for taking the time to share. We're glad you enjoyed it!

Carson says

April 18, 2022 at 6:45 pm

April 19, 2022 at 12:01 pm

Yay! So grateful that you took a moment to let us know!

Priscilla says

March 17, 2022 at 2:06 pm

Thank you! I will try this!

March 19, 2022 at 11:40 am

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Fall Apart Tender Slow Cooker Tri Tip

Published: Nov 9, 2023 · By: Joseph Duff

This slow cooker tri tip roast recipe is absolutely loaded with flavor. It combines tri tip roast with a delicious blend of seasonings and a flavorful broth in the slow cooker. The finished meat is fall-apart tender and makes the best tri tip sandwiches you've ever had!

Table of Contents

Tri Tip Slow Cooker Recipe

Tri tip roast is such a flavorful cut of meat, especially if you make this slow cooker tri tip recipe.

There's no fear of dried-out, tough, or chewy meat with this recipe. Instead, the meat is cooked low and slow until it falls apart and melts in your mouth. 

Slow cooking trip tip is just incredible, and once you realize how easy this recipe is, you'll want to make it every day. At least, I know I did after I made it for the first time!

This slow cooker trip tip is so flavorful you can just eat it with a fork. If you want to take the meal to another level, make tri tip sandwiches or serve the meat with these ranch potatoes for the best meat and potatoes meal ever! 

Why You'll Love This Recipe

It requires minimal work. All you have to do is season the beef, pop it in the slow cooker, then shred the meat and serve as desired. It's effortless to make, and I love that it's basically all hands-off cooking.

It's super versatile. You can enjoy this tri tip roast however you like, in warm tortillas to make beef tacos, as a sandwich, atop mashed potatoes, or just by the bowlful!

The flavor is amazing. The seasoning blend may seem simple, but everything combines to give the meat a delicious flavor like no other. It literally melts in your mouth, and I think this is the best way to cook tri tip.

Ingredients You'll Need

Check out what you'll need to make tri tip roast:

• 2lb. trip tip roast
• 1 tsp. salt
• ½ tsp. pepper
• ½ tsp. dried thyme leaves
• ½ tsp. dried rosemary
• 2 tsp. garlic minced
• 1 cups beef broth
• 2 tbsp. Worcestershire sauce

And here's what you'll need to make the tri-tip sandwiches:

• provolone cheese
• 12 mini- buns

By the way, if you're looking for another easy recipe for tri tip, definitely check out this sous vide tri tip recipe next!

How To Make Slow Cooker Tri Tip Roast

1. Season the beef. Rub the tri tip with salt, pepper, thyme, rosemary, and minced garlic. Then place the roast in the slow cooker.

2. Add the broth.  Pour the beef broth and Worcestershire sauce into the slow cooker around the sides of the meat. Do not pour directly over the top of the tri tip since it will wash off the seasoning.

3. Cook the beef. Cover the slow cooker with the lid and cook tri tip on low for 6-7 hours or until the meat is tender and it pulls apart easily with a fork. Remove the beef and carefully shred or cut it into pieces.

4. Make the sandwiches. Strain the remaining liquid from the crockpot and use it as an aus jus if you're making shredded beef sandwiches. Place the cheese on top of the bottom bun, cover it with shredded meat, add sauce, and butter the tops of the buns. Place them under the broiler in your oven to melt the cheese.

My Pro Tips To Make The Best Recipe

• Tri tip may also be referred to as sirloin tip or triangle tip roast. If you can't find it, then you can swap it at the grocery store or butcher, ask for any thick cut of sirloin or strip steak.
• Pan sear the tri tip roast with olive oil in a skillet before placing it in the crock pot to create a caramelized crust.
• Rest the beef for 5-10 minutes before slicing to lock in the juices.
• If you're eating the tri tip alone, shred it in the slow cooker and mix it with the sauce before serving.
• Keep leftover aus jus to use when reheating the leftover tri tip roast.

How To Store Tri Tip Roast

In the fridge: Store any leftovers in the fridge in an airtight container for up to 5 days.

In the freezer: Allow the beef to cool completely, then transfer it to an airtight container and freeze the shredded tri tip beef roast for up to 3 months.

Reheating: Transfer leftover beef to a skillet and add a splash of the aus jus sauce. Cook the tri tip over medium high heat, stirring frequently, until it's fully reheated. Let the frozen beef thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can you cook tri tip low and slow.

Yes, you can cook trip tip low and slow. It is my preferred method of cooking for the best results.

Is trip tip better cooked fast or slow?

Trip tip is best cooked slow for a long period of time. Cooking it low and slow allows the fat in the meat melts and makes for a tender and juicy tri tip that falls apart.

Does tri-tip get tender the longer you cook it?

Yes, the longer you cook tri tip the more tender it will become. If you're cooking it in the slow cooker on low heat, you won't need to cook it for more than 7 hours.

What is the best method for cooking tri tip?

The best way to cook tri tip is to sear it on all sides, then place it in a slow cooker with broth and cook on low for 6-7 hours or until the meat is fork tender.

More Recipes

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• Sirloin tip roast crock pot 
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Ingredients

Instructions.

• Rub the trip tip with salt, pepper, thyme, rosemary, and garlic.
• Place the meat into a slow cooker.
• Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat. Do not pour directly over the top of the tri tip, it will wash off the seasoning.
• Cover and cook on low for 6-7 hours or until the meat is tender, and it pulls apart easily with a fork.
• Remove the meat from the slow cooker and shred or cut into pieces.
• Strain the remaining liquid and use it as an au jus if making sandwiches.
• Place the cheese on top of the bottom bun, cover with meat, and add sauce. Butter the buns and place them under the broiler in the oven to melt the cheese.

Nutrition Information:

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Slow Cooker Braised Tri Tip Roast

Published: Jul 12, 2022 · Modified: May 21, 2023 by Diana Reis · This post may contain affiliate links

Tri-tip in the slow cooker is the perfect way to have a delicious meal on the busiest nights. Seasoned well and cooked in a rich beer and beef broth combination, each bite is packed with flavor. The peppers and onions add a nice kick to an already delicious roast. Just 15 minutes of prep for the juiciest, pull apart meat you’ve ever had.

Make this Tri-Tip recipe tonight!

This crock pot recipe is an easy way to cook up this flavorful cut of beef when you don't have a lot of time. It only takes 15 minutes to put together, then set and forget it in the crock pot until dinner time.

The low heat from the crock pot turns this lean roast into a tender

It makes enough for a large family or great leftovers for the next day.

It takes only a few simple ingredients.

Slow cooking the tri-tip roast in beer and broth delivers big flavor and super juicy meat.

Ingredients

Tri Tip Roast- Tri-tip is one of my favorite cuts of beef. It is a triangular cut of meat that comes from the bottom of the sirloin. You can find it on the west coast at any local grocery store. It has become more popular across the country and may be called a triangle roast, rump roast, bottom sirloin tip, the California cut, or Santa Maria Steak.

Beer- I recommend a light colored beer like a lager. A hefeweizen, ale, or amber can be good too. Like cooking with wine, the most important thing about your beer choice is that you like the flavor of the beer itself.

Substitutions

I do a combination of beer and beef broth. You can do all beer, all broth, or you can use water and a few beef bouillon cubes as well. 

This recipe has very simple seasonings. You can change it up and use your favorite steak seasoning or even taco seasoning.

How to make a Tri-Tip in the slow cooker.

Step 1: prepare the meat and vegetables.

• The first step is to prepare the vegetables by washing the bell pepper and slicing the bell pepper and onion into ½ inch strips.
• Place a trimmed tri-tip in the crock pot, fat side up. 
• Then add the sliced peppers and onions, beer, broth, and seasoning.
• Place the slow cooker on low for 6 hours.

Step 2: Set and Forget it in the Crock Pot

• After six hours in the crock pot, the tri-tip roast should be cooked through and fork tender.

Step 3: Finish and Serve

• Using tongs or two forks, pull the beef apart and stir together with the cooked peppers and onions.

How to Serve

The great thing about this tri tip cooked in the crock pot is that you can serve it many different ways.

The cooking juices drip all over the plate and get soaked up by a nice starch like mashed potatoes, rice pilaf , polenta, or even mashed cauliflower . Add an easy side salad or roasted carrots for a nice, square meal.

Other Ways to Serve

I like to use the shredded beef for tri-tip sandwiches. The meat and peppers are great on a nice French roll and there is plenty of cooking liquid for dipping.

This also makes great filling for beef tacos and burritos. Add the tri-tip to your favorite tortillas or taco shells along with your favorite toppings and you have a whole different meal all together.

For best results, 6-8 hours on low is just right for this lean cut of beef. This is plenty of time for all of the tougher parts of the roast to break down and tenderize.   Cooking for much longer than 8 hours and the beef gets too soft. You can use the high setting and have nicely shredded meat between 4-5 hours. It will not be quite as tender, but still very good.

You really don’t need to sear the meat for this recipe. The meat is all shredded and stirred together. Browning didn’t change the flavor in any significant way for this recipe. Don’t give yourself extra pans to wash.

Diana's Tips for Success

• Cut the peppers and onions into thick strips so that they don’t completely disappear during the slow cooking process.

Use a large 2.5- 3 pound tri-tip roast for this recipe. 

Trim most of the fat cap off of the roast or buy a trimmed tri tip. 

Store leftovers in and airtight container in the refrigerator for 3-5 days.

Related Recipes

• Slow Cooker Chicken Taco Bowl
• Pork Ragu in the Slow Cooker
• Dutch Oven Carnitas
• Oven Roasted Tri Tip
• Dutch Oven Pot Roast with Red Wine

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Tri Tip in the Slow Cooker

• ▢ Slow Cooker (Crock Pot)
• ▢ 2.5 Pounds Tri Tip trimmed
• ▢ 1 Green Bell Pepper sliced
• ▢ 1 Yellow Onion sliced
• ▢ 12oz Beer lager, ale, hefeweizen, your preference
• ▢ 1 Cup Beef Broth
• ▢ 1 Tablespoon Granulated Garlic
• ▢ 1 Tablespoon Dried Parsley
• ▢ Salt and Pepper to taste

Instructions

• Prepare the vegetables by washing the bell pepper and slicing the bell pepper and onion into ½ inch strips.
• Place a trimmed tri tip in the crock pot, fat side up.
• After six hours in the crock pot, the tri tip roast should be cooked through and fork tender.
• Use a 2.5- 3 pound tri tip roast for this recipe. 
• Trim most of the fat cap off of the roast or buy a trimmed tri tip. 
• Store leftovers in the refrigerator for 3-5 days.

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Slow-Cooked Beef Loin Tri-Tip Roast

This recipe for crockpot tri-tip roast is simple. I had read other recipes for cooking a tri-tip roast in a slow cooker, none of which sounded like my goal recipe, so I came up with this one. I used a 2 1/4-pound seasoned tri-tip roast with very little fat.

Ingredients

2 tablespoons olive oil, or as needed, divided

2 ¼ pounds seasoned beef loin tri-tip roast

1 medium yellow onion, halved and sliced

½ cup water

1 beef bouillon, crumbled

1 clove garlic, minced

1 pinch adobo seasoning (such as Goya®), or more to taste

Coat the inside of a slow cooker with about 1 tablespoon oil.

Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.

Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.

Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Slow-Cooked Beef Loin Tri-Tip Roast

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Tender Tri-Tip Roast Slow Cooker Recipe

Slow cooker Tri-Tip roast is a delicious fall-apart beef dinner that is easy to prepare with only three ingredients! All that you need to do to make this tri-tip roast slow cooker recipe is place the ingredients into your slow cooker, set it to low, and let it cook all day. This is a delicious meal that the whole family will love.

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Serve this delicious beef slow cooker recipe with mashed potatoes and roasted vegetables such as roasted Brussels sprouts or in a sandwich with a spinach salad.

Why This Recipe Works

• It’s a simple recipe that’s also versatile with a ton of flavor!
• It takes just a couple of minutes of prep time to make this slow cooker tri-tip roast.

Tri-Tip Roast Slow Cooker Ingredient List

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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.

• Tri-Tip Roast
• All purpose yellow onion
• Sea salt and pepper (optional to flavor the meat)
• Flour (optional to thicken the sauce)

Equipment Needed to Make this Recipe

• Slow Cooker

How to Make Slow Cooker Tri-Tip Roast

Prepare the ingredients: Chop the onion, measure the wine, season the meat with a little bit of salt and pepper.

Place the tri-tip roast into the crockpot.

Arrange the chopped onions on top of and around the meat.

Add th wine and cover the slow cooker and cook on low heat for 6 hours.

Once the tri-tip is cooked, remove it from the slow cooker and shred it with two forks.

The sauce in this recipe will be thin, if you prefer a thicker sauce, make a slurry of flour and water to thicken it. Mix 1 tablespoon of flour with 2 to 3 tablespoons of water in a small bowl. Gradually whisk in the flour-water mixture until the sauce reaches a consistency that you like (you may not need to use all of the flour and water mixture).

Total Estimated Time to Make this Recipe: 6 hours 15 minutes to 6 hours 30 minutes.

Ingredient Notes & Substitutions

What is a tri tip roast.

A tri-tip roast is also called a bottom sirloin roast and is a flavorful cut of beef taken from the bottom of the beef sirloin and is great for a variety of cooking methods. Tri-tip roasts are not typically high in fat but have just enough to add flavor. They taste great when they are grilled, roasted, or slow-cooked.

I like tri-tip roasts because they are lower in fat than most cuts of beef that you would typically slow cook, yet you can still turn it into shredded beef. Tri-tip steak or roast is easier to find on the west coast, but you can get them on the east coast too. Check with your local grocery store or butcher. Substitutes for Tri Tip Roast

If you can’t find a tri-tip roast, you can still make this recipe. Here are a few suggestions for alternatives to tri-tip: sirloin tip roast, chuck roast, beef brisket, or bottom round roast.

The Best Red Wine to Use for Slow Cooking

The best red wine to use in cooking is a full-bodied wine such as cabernet sauvignon. It doesn’t have to be overly expensive, but choose one that is also acceptable to drink.

Substitutes For Red Wine

Red wine adds a wonderful flavor to this recipe but can be easily substituted one for one with beef broth, beef stock, chicken broth or chicken stock.

How To Store and Reheat Leftovers

This is the kind of recipe that you are going to want to make extra of because it definitely tastes better the next day.

Store leftover slow cooker tri-tip roast in an airtight container for three to four days in the refrigerator.

Reheat leftover slow-cooked tri-tip on top of the stove in a covered skillet or in the oven.

Serving Suggestions

This is such a versatile dish, here are some suggestions for how to serve slow-cooked tri-tip these are also good ideas for using leftovers too!

• Burrito bowls, beef tacos, enchilidas or quesadillas with a sprinkle of chili poweror diced jalapeno peppers or spicy salsa.
• Lettuce wraps or on a roll with a little bit of worcestershire sauce or steak sauce and sauteed peppers.
• Stir fry leftover slow cooked tri tip with fresh veggies and a tablespoon of soy sauce.
• Top mashed potatoes or egg noodles with slow cooker tri tip and a dash of Greek yogurt or sour cream.

Side Dish Suggestions

Try these side dish recipes with slow-cooked tri tip roast Air-Fryer Cauliflower , Buffalo Cauliflower , Smashed Roasted Baby Potatoes , Brussels Sprouts and Kale Salad or Green Beans with Almonds .

You Might Like These Slow Cooker Recipes

• Slow Cooker Asian Pork
• Slow Cooker BBQ Pulled Pork with Homemade Sauce
• Slow Cooker Southwest Chicken and Black Beans
• Slow Cooker Mediterranean Chicken
• Slow Cooker Chipotle Chicken

If you like this recipe, please comment and rate it below!

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Tender Slow Cooker Tri-Tip Roast

Click on serving size to scale this recipe

Ingredients

• ▢ 1 3/4 to 2 pound tri tip roast
• ▢ 1 small onion chopped
• ▢ 3/4 cup red wine
• ▢ salt and pepper to taste optional

Instructions

• ▢ Chop the onion, measure the wine and season the meat with a little salt and pepper.
• ▢ Add the tri-tip roast to the slow cooker.
• ▢ Arrange the onions on top of and around the meat.
• ▢ Pour the wine over the top of the meat, cover and cook on low heat for 6 hours.
• ▢ Remove the meat from the slow cooker and use two forks to shred the meat. Add the meat back to the liquid in the crock pot and reduce the heat to warm, and serve.
• ▢ If you prefer a thicker sauce, before adding the meat back to the slow cooker, make a slurry of flour and water by mixing 1 tablespoon of flour with 2 to 3 tablespoons of water in a small bowl. Gradually whisk in the flour-water mixture until the sauce reaches a consistency that you like.
• Burrito bowls, beef tacos, enchiladas or quesadillas with a sprinkle of chili power or diced jalapeno peppers or spicy salsa.
• Lettuce wraps or on a roll with a little bit of Worcestershire sauce or steak sauce
• Stir-fried with fresh veggies and a tablespoon of soy sauce
• Top mashed potatoes or egg noodles with slow cooker tri-tip and a dash of Greek yogurt or sour cream.

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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Wow I love that this is all natural! So often these have things like cream of mushroom soup that I try to avoid! I still have chuck roast from last year’s beef quarter so trying soon (the new quarter is ready Sunday)!

I know pressure cookers are all the rage, but I really love my old school slow cooker. So simple yet packed with flavor, can’t wait to give it a try!

Sounds delicious!

A delicious Sunday dinner that will make the house smell wonderful while it cooks.

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Family Dinners

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Why You’ll Love This

• Notable: incredibly tender and juicy slow cooker sirloin tip roast with flavorful gravy and potatoes and carrots cooked to perfection
• Main Ingredients: red potatoes, carrots , onion, olive oil, tri-tip roast, canola oil, beef broth, garlic , Worchestershire sauce, cornstarch and spices
• Cooking Method: Crockpot
• Nutrients: amazing source of protein with 53g per serving
• Cooking Time: 15 minutes of prep time, 2.5-8 hours cook time
• Pairs well with: crusty bread, salad, broccoli, green beans, cauliflower or Brussels sprouts
• Diets: gluten free , dairy free
• Special Equipment Needed: slow cooker , small bowl, large skillet, wooden spoon, strainer, knife and cutting board, instant read thermometer

Ingredients

You may have all of these ingredients for this slow cooker tri-tip roast recipe with vegetables in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this tri tip roast in the crockpot you might want to read the possible variations before deciding on your ingredients.

Vegetable Ingredients

• 1 ½ pounds baby red potatoes (cut in half)
• 4 large carrots (peeled and cut into 1-inch pieces)
• 1 large onion (cut into chunks)
• 2 tablespoon olive oil
• 2 teaspoon Italian seasoning
• 1 teaspoon salt

Tri-Tip Ingredients

• 2 pounds tri tip roast
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoon canola oil

Sauce Ingredients

• 2 cups beef broth
• 4 cloves of garlic (minced)
• 2 tablespoon dried onion flakes
• ¼ teaspoon dried parsley flakes
• ⅛ teaspoon paprika
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon Worchestershire sauce

Optional Slurry

• 2 tablespoon water
• 2 tablespoon cornstarch

Variations and Substitutions

Canola Oil: You can substitute any other oil with a high smoke point such as vegetable or peanut oil, for example.

Tri-Tip Roast: Substitute chuck roast or rump roast, in case you cannot find a bottom sirloin roast.

Beef Broth: Additionally to beef broth, you can also use beef stock or chicken broth.

WHAT TO MAKE NEXT: For a fun twist on a traditional roast, try Stef’s  Mississippi Pot Roast . By adding some ranch dressing mix and pepperoncinis, this juicy roast is simply bursting with flavor.

Pros & Cons of Cooking a Tri-Tip in a Crockpot

• You don’t have to turn on the oven.
• You can cook the whole meal at one time.
• Most of the work is done at the beginning then you can forget about it until it’s done.
• The gravy is a nice addition that you can’t get with a grilled tri-tip.
• Nice alternative to a traditional Sunday pot roast.
• You don’t have to own a grill.
• Unlike grilled tri-tip, there is no caramelized exterior with the crockpot method.
• The tri-tip has more of a slow cooked pot roast flavor than a steak flavor when cooked in the crockpot.

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Crockpot — This recipe requires a slow cooker. We use a 6 qt. basic Crockpot brand slow cooker . It works wonderfully. If you’re planning to take your Crockpot to potlucks you’ll want to check out this one that has a locking lid . A slow cooker has an inner pot called the crock. Neither the crock nor the lid are oven safe on most machines. Do not put them in the oven.

Instructions

This section shows how to cook tri-tip roast with vegetables in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE VEGETABLES: Firstly, arrange the potatoes, carrots, and onion in a large slow cooker. Then drizzle the vegetables with olive oil and sprinkle them with Italian seasoning and salt. Afterward, gently toss to coat.

SEASON AND SEAR MEAT: Make the tri-tip rub by combining the dried thyme, rosemary, salt and pepper in a small bowl. Then rub it into the whole roast. Afterwards, heat 2 tablespoons of canola oil in a large skillet set over medium-high heat. Quick sear the roast for 2 minutes on all sides. Then place the roast on top of the vegetables in the slow cooker.

PREPARE COOKING JUICES: Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the spices and Worcestershire sauce. Then bring to a simmer, before pouring over the roast in the slow cooker.

SLOW COOK: Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions for the roast.

OPTIONAL GRAVY: After removing the roast, potatoes and carrots to a platter, place a fine mesh strainer over a sauce pot. Then pour the juices from the crockpot into the strainer and discard leftovers from the strainer. Heat the cooking liquid over medium high heat on the stove. Make a cornstarch slurry. When juices are simmering, slowly whisk in the slurry to make a gravy and cook for 3-5 minutes until thickened.

FINISH: Finally slice tri-tip and pour gravy over the top of the vegetables and serve.

WHAT TO MAKE NEXT: If you love tender beef with flavorful gravy then you’ll love our Instant Pot Beef Tips . The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Recipe Tips

Follow these tips to make the best slow cooker tri-tip roast recipe with vegetables.

• Tip: Make sure not to cut the carrots too small. Otherwise they will be mushy by the time the meat and potatoes are done.
• Tip: Don’t skip the searing. Browning the meat before cooking locks in the juices and adds a great deal of flavor.
• Tip: For best results, slice a tri tip roast against the grain.

What To Serve With Slow Cooker Tri-Tip Roast Recipe with Vegetables

We love to eat this tri tip roast slow cooker recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve slow cooker tri-tip roast with crusty bread or soft dinner rolls.   Garlic French Bread  is made with fresh parmesan cheese and store-bought french bread. If you have extra time make  Pizza Dough Garlic Knot s, brushed with butter, seasoning and parmesan. Additionally, Andrea’s  Copycat Lion House Rolls  also go perfectly with this dish.

Salad: Pair this tender roast with a fresh salad. A green salad like our fabulous  Italian Salad  or  Strawberry Avocado Salad with Poppyseed Dressing . Moreover, a Fall Fruit Salad with apples, grapes and dried cranberries would also go well.

Vegetable Sides: Traditionally, crock pot tri tip roast is served with Air Fryer Broccoli , Cauliflower , Green Beans or Brussels sprouts , for example. It would taste great with Air Fryer Beets as well.

Air Fryer Beets

Air Fryer Brussels Sprouts with Bacon

Fall Fruit Salad For Thanksgiving And Christmas

Strawberry Avocado Salad with Poppyseed Dressing

More pot roast recipes.

If you love juicy and tender roasts that fall apart in your mouth, then you have to try our other scrumptious pot roast recipes for the Instant Pot and dutch oven:

Instant Pot Pork Roast

Dutch Oven Pot Roast

How to store.

Refrigerate: Store leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Additionally, you can cover plated leftovers with plastic wrap, cling wrap or aluminum foil, for example. Put uneaten crockpot tri-tip roast with vegetables into the fridge no later than 2 hours after cooking.

Freeze: After the slow cooker roast and vegetables have cooled completely, transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: The best way to thaw leftover tri tip roast with vegetables is overnight in the refrigerator.

How To Reheat

Reheat tri tip roast leftovers in the microwave.

Common Questions

Tri tip roast is a triangular cut of meat from the bottom of the beef sirloin. It has gotten its name from its triangular shape, as it is wide on the top and tapers down to a tip. This triangle roast from the lower portion of the sirloin is also called California cut, Santa Maria steak, Newport steak or bottom sirloin tip.

In case you end up with some leftover roast, you can in fact make amazing tri tip sandwiches the next day. Simply cut your favorite roll in half and add thinly sliced, cold tri tip roast. Then top with a slice of cheese, a little bit of mayonnaise, mustard, pickles and lettuce, for example, and you end up with the most scrumptious sandwich.

Due to the nature of this cut, the tri-tip temp when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, and 145°F to 155°F for medium well. Use an instant read meat thermometer to determine when your roast is done.

Slow Cooker Tri-Tip Roast Recipe With Vegetables

• large skillet
• wooden spoon
• meat thermometer

Ingredients    1x 2x 3x

• ▢ 1½ lbs baby red potatoes cut in half
• ▢ 4 large carrots peeled and cut into 1-inch pieces
• ▢ 1 large onion cut into chunks
• ▢ 2 tablespoon olive oil
• ▢ 2 teaspoon Italian seasoning
• ▢ 1 teaspoon salt

Tri-Tip Roast Ingredients

• ▢ 2 lbs tri-tip roast
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried rosemary
• ▢ 2 tablespoon canola oil or other high heat oil
• ▢ 2 cups beef broth
• ▢ 4 cloves of garlic minced
• ▢ 2 tablespoon dried onion flakes
• ▢ ¼ teaspoon dried parsley flakes
• ▢ ⅛ teaspoon paprika
• ▢ ⅛ teaspoon freshly ground black pepper
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 tablespoon water
• ▢ 2 tbsp cornstarch

• Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions.

• Optional: Make a gravy. Place a fine mesh strainer over a sauce pot. Pour the juices from the crockpot into the strainer. Discard spices leftover in the strainer. Heat the saucepan with the juices over medium high heat on the stove. Make a cornstarch slurry. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch. When juices are simmering, slowly whisk in the slurry to make a gravy. Cook for 3-5 minutes until gravy is thickened.

• Potatoes and carrots will take longer to cook than the tri-tip if they are too large.
• Due to the nature of this cut, the tri-tip temp, when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, 145°F to 155°F for medium well.
• Slice a tri tip against the grain.
• Tri tip is great for making sandwiches because you can get nice slices of meat.

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Slow Cooker Tri-Tip Roast With Vegetables

A triangular cut of meat from the bottom of the beef sirloin , the tri-tip roast generally ranges in size from about 1 1/2 to 3 pounds, perfect for cooking in a 6-quart slow cooker . In this recipe, the tri-tip roast is flavored with a savory chile-seasoned rub, which when left to marinate for at least 1 hour before cooking, develops a full-bodied flavor. The list of ingredients may seem long but relies heavily on pantry staples that you probably already have on hand.

You may not readily find a tri-tip at your local grocery store, since it often gets sacrificed to the ground beef packages, but specialty butchers, supermarkets, or warehouse clubs with higher volume meat counters usually recognize the value and sell it as a roast or cut into steaks . The comparatively low price tag and great flavor make it a worthwhile search. If you have difficulty finding a tri-tip roast, you can substitute it with a chuck arm, bottom round, or rump roast.

The Spruce Eats

Ingredients

1 (3-pound) tri-tip beef roast

2 tablespoons chili powder

1 teaspoon onion powder

1/2 teaspoon chipotle chile powder , optional

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

For Vegetables:

2 to 2 1/2 pounds medium potatoes, quartered or cut into 1- to 2-inch chunks

1 large onion, cut into wedges

4 large carrots, quartered or halved lengthwise, and cut into 1- to 2-inch pieces

1 teaspoon dried parsley flakes

1 teaspoon dried crushed rosemary

1/2 teaspoon dried oregano, or basil

1/2 teaspoon dried dill weed , optional

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup beef stock , preferably unsalted or low sodium

Steps to Make It

Gather the ingredients.

In a bowl, combine the ingredients for the rub.

 The Spruce Eats

Rub the tri-tip roast all over with the spice mixture.

Put the roast in a food storage bag. Leave it to marinate in the refrigerator for at least 1 hour or up to overnight.

Cover the bottom of a 6- to 7-quart slow cooker insert with the potatoes, onion, and carrots. Drizzle the vegetables with the olive oil and add the parsley, rosemary, oregano or basil, dill (if using), salt, and pepper. Toss to thoroughly coat.

Position the tri-tip roast in the center on top of the vegetables. Add the beef stock.

Cover and cook on low for 6 to 7 hours or on high for about 3 hours. 

Move the meat to a cutting board and slice it thinly against the grain . Serve the meat with the vegetables and any of the braising liquids that accumulated in the slow cooker. 

• You can substitute the tri-tip with a​  pot roast , but it may take up to several hours longer to cook it to a fork-tender state.
• The grain of the meat may change directions on opposite ends of this cut, so look carefully before you start to carve it.
• Beef Recipes

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Slow Cooker Tri-Tip Roast and Veggies

June 13, 2021 by Kyle 30 Comments

This Slow Cooker Tri-Tip Roast is the perfect Sunday, or any day, supper! Start it in the morning and have a delicious meal that evening!

Sundays, with a roast in the oven, remind me of my younger days at grandma's house. She would easily throw together a few ingredients and resulting in a comforting and delicious meal.

I cherish the memories of watching her whip together a supper with very little effort.

This slow cooker tri-tip roast and veggies brings back memories of the aroma coming from her kitchen on Sundays.

She would slow roast in the oven which makes me think she would have loved a slow cooker if she had one.

The roast would be served for "supper" in the late afternoon. Then, later that evening we would be hungry so we would pull out the leftover roast and make a sandwich and that therefore would be our "dinner."

Anna gave me this slow cooker tri-tip roast recipe about 8 years ago. I have made it several times which satisfies my family's desire for a comfort food meal.

Can I Cook This in the Oven?

If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, you definitely can! Simply cover it with foil, and roast it at 325° for 2 to 3 hours.

Add a salad , creamed corn and a comforting dessert and you'll have a Gr8 meal! Enjoy!

This post contains affiliate links which means Great Eight Friends may earn a small commission if you click on the link. There is no additional cost to you. As an Amazon Associate we earn from qualifying purchases .

Please leave a rating!

Slow Cooker Tri-Tip Roast

Ingredients.

• 3 to 4 pound Tri-Tip beef roast , (you can also use a chuck roast or rump roast)
• 2 to 2 ½ pounds medium potatoes , quartered or cut into 1 to 2-inch chunks
• 1 large onion , cut into wedges
• 6 large carrots , quartered or halved lengthwise and cut into 1 to 2-inch pieces

Rub Paste Ingredients:

• 2 teaspoons salt
• 2 Tablespoons chili powder
• ½ teaspoon chipotle chile powder
• ½ teaspoon dried leaf oregano
• ½ teaspoon ground cumin
• 1 teaspoon onion powder
• Dash of cayenne pepper
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 teaspoons Worcestershire sauce

Vegetable seasonings:

• 1 teaspoon dried parsley flakes
• 1 teaspoon dried crushed rosemary
• ½ teaspoon dried leaf oregano or basil
• ½ teaspoon dried dill weed
• dash of dried tarragon
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions

• Rub the paste all over the roast and put into a food storage bag.
• Marinate in refrigerator for at least an hour or as long as overnight.
• Put potatoes, onion, and carrots into a 6 to 7quart slow cooker.
• Drizzle with the 2 Tablespoons of olive oil.
• Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.

• Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
• Enjoy your Sunday and Enjoy your Supper!
• Before adding the trip tip to the slow cooker and if you have the time and desire to build flavor and texture, the roast can be seared on the grill on each side for a couple of minutes or seared in a heavy bottomed pan (preferably cast iron) on medium to high heat for just a couple of minutes on each side.
• If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, lay the vegetables on the bottom of the baking dish with the meat on top of the vegetables. Cover with foil or a lid and bake it at 325° for about 2 hours. Using your meat thermometer, remove from the oven when the meat temperature has reached 140℉ - 145℉.

Nutrition Information

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February 26, 2021 at 4:49 pm

Hi Sandy, This tri-tip is one of our most popular recipes. You are so right, different slow cookers do cook differently. Using a thermometer is a Gr8 idea! Thank you so much for taking the time to give us your feedback. We really appreciate it!

February 26, 2021 at 3:25 pm

A wonderful recipe, but I must have a fast-cooking slow cooker. On low for 5 hours, my tritip was already well done. I will start checking meat temp much sooner next time--and there will be a next time! Best meat marinade I've run across in a long time!!

January 08, 2021 at 1:18 pm

Hi Miranda! Thank you so much for taking the time to give us your feedback! We really appreciate it! And, bacon grease gravy! That sounds amazing!

January 08, 2021 at 7:16 am

I stumbled upon this recipe yesterday early enough to cook it for dinner last night!

This was the best tri tip I have ever had! I did however have a pre-seasoned meat but still did the veggies following this recipe.. Of course I used a few spices on the tri tip from here as well and yuummmm! I love gravy, so for a just incase bc my tri tips always come out dry, I made a bacon grease gravy. Wasn't even needed!

I highly recommend this recipe! Thank you.

October 04, 2020 at 11:39 am

Hi J, You are so right! Love the idea of searing - especially on the grill! Will add that tip to the recipe! Thank you for your feedback!

October 04, 2020 at 11:22 am

The only thing you could do to improve on this recipe is quickly sear the outside of the meat on a grill before adding it to the crock pot. It seals it the juices and adds a touch of BBQ flavor overtones. Well worth it if you have the time, but its a bit of extra work on an otherwise simple and delicious meal.

September 03, 2020 at 5:17 pm

Hi Kari! Thank you so much for letting us know how much you like it! We really appreciate your comment! Thanks for being a Gr8 Friend!

Kari Herrera

September 03, 2020 at 1:36 pm

It was by far the best Tri tip crock pot recipe I have ever made! I make it at least twice a month for the last year!! It’s amazing every time! Good job ladies!!

August 02, 2020 at 9:09 am

Ken that is a great suggestion! Love the idea of having a gravy. And the liquid would create a steam which would help tenderize the meat. Thanks for taking the time to comment! We are going to make the tri tip today with the liquid and then amend the recipe. Hope you enjoyed it!

August 02, 2020 at 8:12 am

I was surprised that there was no liquid added. I thought you needed some liquid when cooking in a slow cooker. I added some beef broth and red wine so I would have a nice gravy.

March 03, 2020 at 8:29 pm

We are so happy you love this recipe! Thank you for the feedback and thanks for pinning!

March 03, 2020 at 8:21 pm

Absolutely loved this recipe. I made it in the pressure cooker and left it a little too long, but it still tasted amazing. About to make it again tonight and had a hard time finding this page so I am pinning this.

December 24, 2019 at 4:40 pm

Hi Sierra! No you don't need to add any liquid. Let us know how you like the recipe!

December 24, 2019 at 12:51 pm

Do i ha e to add any liquids? New to the crock pot world

December 15, 2019 at 3:05 pm

Hi Lola! You can absolutely use a Dutch oven. Just follow the directions in the Gr8 Tip at the end of the recipe: If you...prefer to cook this in the oven, lay the vegetables on the bottom of the baking dish with the meat on top of the vegetables. Cover with foil or a lid and bake it at 325° for about 2 hours. Using your meat thermometer, remove from the oven when the meat temperature has reached 140℉ – 145℉. You can use your Dutch oven instead of a baking dish.

December 14, 2019 at 5:17 pm

Can this recipe be cooked in a Dutch Oven? I am have a 3lb tri-tip toast, first time cooking tri-tip

November 30, 2018 at 3:41 pm

Hi! Thanks for the feedback! We love the idea of using smoked paprika! Thanks for sharing and for being a Gr8 Friend!

November 30, 2018 at 2:02 pm

Deeelicious! Definitely making this again. I switched out smoked paprika for the chipotle since my SO can't take much heat and I was already using chili powder...this was SO. GOOD.

July 18, 2018 at 8:35 pm

Thank you Jayne for the feedback! Making gravy with the juices is such a Gr8 idea! Thanks for being a Great 8 Friend!

July 18, 2018 at 8:26 pm

This was so simple and turned out great! I made gravy with the left over juices. Flavors were great!

December 22, 2016 at 6:22 am

Thank you Lusine for letting us know how much you are enjoying the rub recipe and thank you for being a Gr8 friend! We really appreciate the feedback.

December 21, 2016 at 5:19 pm

Making pork belly with the rub paste, so far, I have done tri tip, turkey, all came out amazing

December 06, 2016 at 12:10 pm

Hi Jenny! That sounds awesome! Thank you for taking the time to share your results and thank you for being a Gr8 Friend!

Jenny Smith

December 06, 2016 at 8:55 am

Great rub/paste! I actually smoked the entire dish on the Traeger, pulled the roast off at 135 degrees, tented it, and finished the veggies in the oven. Sooooo good! Thank you!

November 16, 2016 at 6:10 am

Lucy, What a perfect idea to use the rub before grilling and on ribs! We love hearing these kinds of ideas! Thanks for being a Gr8 friend!

November 15, 2016 at 7:05 am

Awesome, thank you, I tried the recipe again only this time we grilled the meat, it came out amazing as ever, so much flavor, I added the salt this time lol, thank you so much for this recipe, it's definitely going to be my go to marinate for number of different cuts of meat, next time, ribs, yum

November 12, 2016 at 10:54 pm

Hi! When looking back at the recipe I also had written in "salt needed" but forgot to add it to the post. It's there now ~ I appreciate the reminder! Thank you for letting us know that you enjoyed the tri-tip and for being a Gr8 friend!

November 11, 2016 at 7:13 pm

Amazing recipe, the only thing was missing was salt, not sure if you forgot to mention to add salt in the run but overall my entire family enjoyed it very much. Thank you for sharing

April 11, 2016 at 11:09 am

Hi Marcy, Thank you so much for your feedback! We are delighted that you enjoyed the slow cooker roast. Sure hope you find more recipes on Great Eight Friends that you like. Thank you for being a Gr8 Friend!

April 11, 2016 at 7:03 am

Hi to the Great Eight Friends - made this slow cooker roast last night and just had to write to tell you it was fantastic! Only issue was there were no left overs...

Thanks for this easy, delicious recipe - it was a hit

How to Make the Best Tri Tip Roast in a Crock Pot

A slow cooker tri-tip roast is an easy way to make a healthy meal. Season the meat and prepare it in the slow cooker for six to eight hours on low and serve with your favorite vegetables. Put it together in the morning before you leave for work and come home to dinner.

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What Is Tri-Tip Roast?

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According to Texas A&M University , the tri-tip roast is a sirloin primal cut. Its name comes from the triangle shape. You may also hear this cut referred to as a bottom sirloin roast or a triangle roast. It is a lean cut of beef. It may be hard to find, depending on where you live. You can always ask the store's butcher to order one for you.

What makes this a wonderful choice is it is versatile enough to prepare on the grill, roast, broil, bake , smoke or even cook in a water bath known as sous vide.

The USDA says a 3-ounce serving cooked, lean only with visible fat trimmed contains 188 calories, 11 grams of fat, 4 grams of saturated fat, 22 grams of protein, 1.4 milligrams of iron and 4.1 milligrams of zinc.

According to the National Institutes of Health Office of Dietary Supplements , adult women need only 8 milligrams of zinc per day and men need 11 milligrams per day, so this goes a long way toward meeting your daily requirements.

Read more: 8 Mistakes You're Making With Your Slow Cooker — and How to Avoid Them

Slow Cooker Tri-Tip

Crock-Pot tri-tip can be done in a variety of ways to suit your tastes. For the best results, you should sear the roast in a skillet with olive oil over medium-high heat. Cook the roast until browned, or approximately five minutes on each side.

Season with salt, pepper and any other desired seasonings. If desired, you can marinate the meat in a mixture of your choice for a few hours to overnight before searing the meat and placing it in the slow cooker.

Add liquid, such as beef broth, into the Crock-Pot tri-tip roast and cook on high for four hours, or low for six to eight hours.

Check the roast at its thickest point with a meat thermometer. According to the Department of Health and Human Services , the beef roast is done when it reaches an internal temperature of 145 degrees Fahrenheit, or medium-rare. Remove the Crock-Pot tri-tip roast from the cooking vessel and allow to rest for 10 minutes before serving.

Read more: 8 Deliciously Simple (and Healthy!) Slow Cooker Recipes

Tri-Tip Pot Roast in Oven

If you'd rather slow cook the tri-tip roast in the oven , you can roast it with ease. Dry rub it with your choice of seasonings, such as olive oil, brown sugar, smoked paprika, garlic powder, onion powder and cumin for a sweet and smoky flavor.

Preheat your oven to 425 F. Place the seasoned tri-tip pot roast in the oven in a shallow roasting pan. Roast the meat for 30 to 35 minutes, or until a meat thermometer reads 145 F. Tent the meat with foil and allow to rest for 10 to 15 minutes.

When ready to serve, slice against the grain, to help tenderize the meat. As you slice against the grain, you will need to change directions before getting to the end of the roast, so it's a good idea to treat it as two separate pieces. Serve with your favorite vegetables for a well-balanced meal. Use leftovers to make steak tacos or our Chilly Philly Cheesesteak sandwiches or Protein Steak Salad .

• USDA FoodData Central: "Beef, Bottom Sirloin, Tri-Tip Roast, Separable Lean and Fat, Trimmed to 0'' Fat, Choice, Cooked, Roasted"
• U.S. Department of Health and Human Services: "Safe Minimum Cooking Temperature Charts"
• Texas A&M University: "Beef Cuts"
• National Institutes of Health Office of Dietary Supplements: "Zinc"
• Beef It's What's for Dinner: Determining Doneness

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Crock Pot Tri Tip With Homemade BBQ Sauce

March 2nd, 2012 By: Heather Comments: 51

My friend Leslie makes the most delicious barbecue tri tip sandwiches. Mike drools over them. I think they are great, but I can keep it in check, jeez Mike. I asked her for the recipe, and it was so easy – two pounds of tri tip roast and a bottle of BBQ sauce thrown into a crock pot and cooked on low for eight hours. That’s the kind of cooking I can really get behind. I’ve made it a handful of times, but for some reason I wanted to mix it up this week. Friends, I made my own barbecue sauce. I look in the mirror and I don’t even recognize myself. What is this cooking challenge doing to me?!?!

2 lbs Tri Tip Roast 2 cups ketchup 1 1/4 cups water 1/2 cup worcestershire sauce 1/4 cup brown sugar 1 tablespoon ground mustard 1 tablespoon minced garlic, dried 1 teaspoon liquid smoke (not pictured because I forgot about it) 1 teaspoon distilled white vinegar

Add all the ingredients (except the meat) to a saucepan.

Stir all the ingredients over medium-high heat. You should definitely taste the sauce as you cook it, adding more of certain flavors. This is when we realized Liquid Smoke would be a good ingredient to add. The most surprising thing? I HAD LIQUID SMOKE. I am still shaking my head over that. My mom and Mike and I tasted the sauce several times until we got it exactly how we wanted it. We then cooked it right until it started to bubble.

Add your meat to the slow cooker. I should say here that this sauce works on any meat – I’m sure it would be delicious with chicken or pork. Mmmmm….pork.

Pour the hot BBQ sauce right over the meat.

Set your crock pot and start it. I cooked this for four hours on high, but you can also do eight hours on low. Or six hours on medium? I don’t know, that’s advanced math.

After your cook time is up, shred the meat. I let it sit in the crock pot, post-shred, for an additional 20 minutes.

We only had hamburger buns, but this would taste really good on a regular sandwich roll. Or plain. I ate it plain. Bread just wastes space in my stomach that could be used by delicious tri tip.

As you may or may not remember, my dad is a tri tip eating champion . So he had to be in on the taste test. Mike was off-camera, drooling. It wasn’t becoming.

They loved it! My dad had…several…helpings.

Even Annie loved it!

The sauce really turned out so well that next time I make this, I’m going to get really crazy and use tomato paste instead of ketchup. WHO AM I AND WHAT HAVE I DONE WITH HEATHER?!

• 2 lbs Tri Tip Roast
• 2 cups ketchup
• 1¼ cups water
• ½ cup worcestershire sauce
• ¼ cup brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon minced garlic, dried
• 1 teaspoon liquid smoke
• 1 teaspoon distilled white vinegar
• Mix ketchup, water, worcestershire sauce, mustard, garlic, sugar, liquid smoke, and vinegar in a sauce pan and cook until sauce just starts to boil.
• Put meat in slow cooker, then pour the barbecue sauce on top.
• Cook on high heat for four hours (or low heat for eight hours).
• Shred meat before serving.
• Comments: 51
• Posted in: Recipes

• Tagged: Recipes

51 Comments

Ashlea says:.

March 2nd, 2012 at 1:03 pm

Loving all of the recipes!! I have had so much fun trying all of these out. Keep them coming please!!

Kristen says:

March 2nd, 2012 at 2:52 pm

I love how your parents drink milk! Everyone thinks I’m weird because I drink milk – A LOT of milk. My family/friends only use it it cook with or in cereal, but I drink it. Glad your ‘rents do, too – Now I know I’m not crazy!

Oh – and the food looks good, too!

Brandi says:

March 3rd, 2012 at 9:51 am

Kristen, we drink a lot of milk too. There are 5 of us (3 kids, ages 7 & 3), and we get 7 gallons delivered a week. I’m so glad to know we’re not the only freaky milk drinkers.

March 3rd, 2012 at 12:13 pm

I used to drink milk like it was the only liquid in the universe. My parents stopped buying milk when I moved out because nobody drank it anymore and it’d just go bad!

But then, in my early 20s, I developed a lactose intolerance. Now, I am selective with my milk intake…and drink more soy milk than anyone probably should!

March 2nd, 2012 at 2:57 pm

Looks awesome!

I have to saw, I LOVE that your Dad is wearing the same shirt as in the video!!

March 2nd, 2012 at 3:44 pm

what is liquid smoke?

Ashley says:

March 2nd, 2012 at 4:00 pm

This sounds amazing! I’ve made my own BBQ sauce for chicken in the crock pot, but I’ll definitely try this recipe with the beef.

March 2nd, 2012 at 4:12 pm

I got my grocery list right here, right this minute, and I’m going to write down 2 lbs of tri-tip and some liquid smoke. Surprisingly, I already have the rest. Thanks!

March 2nd, 2012 at 4:51 pm

what is liquid smoke????

Susan says:

March 2nd, 2012 at 5:16 pm

A liquid seasoning that gives food a pleasant smoky quality.

March 2nd, 2012 at 9:00 pm

can u give me an example? like misquete?

Whitney says:

March 2nd, 2012 at 6:44 pm

I too have been trying my hand at some new recipes, so I thought I would share my favorite homemade BBQ sauce. I have used it for ribs, but I imagine it would be just as good with pulled pork/beef/chicken. You can’t beat anything that calls for 1/4 cup of rum!

1 cup brown sugar 1/4 cup ketchup 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup rum 1/2 cup chile sauce 2 cloves garlic, crushed 1 teaspoon dry mustard 1 dash ground black pepper

cynthia says:

March 2nd, 2012 at 7:03 pm

crockpots are DA BOMB. looks yummy!!

Pam L. says:

March 2nd, 2012 at 11:18 pm

Heather, that looks delicious!

Not to be bossy, but to be sort of bossy anyways…I’m hoping that the photo of the crockpot cooking/sitting on the island was just for photo op and that you don’t leave it there to cook for the duration of time needed (I couldn’t see your cord)…I feel the need to mention it because we have a family friend that experienced a horrible cooking accident when using their rice cooker on their island (plug was on one of the outside walls) and their two year old son pulled on the dangling cord and the boiling hot water and rice fell on his face, neck and chest causing serious burns and a long, long recuperation, permanent scars. So sad and yet was preventable, I mention it only to help another family not have to go through their kind of pain.

GingerB says:

March 3rd, 2012 at 1:38 am

I will definitely try because the last time I tried to roast a tri-tip in the oven I exploded a Pyrex pan. Things can only go up fromm there . . . but can I just use a bottle of Sweet Baby Ray’s?

isabella057 says:

March 3rd, 2012 at 3:32 am

Thanks for this mouth-watering recipe! Looks so yummy! I love to do this at home too! I’m sure my family will love this and they will be looking for this all the time!

Bianca S says:

March 3rd, 2012 at 5:07 am

Sounds delish! I’ll have to try to find some liquid smoke or equivalent. And what is tri tip? As in the actual name of the cut of meat? I have NO clue how I would ask for that here. Drooling nonetheless.

March 3rd, 2012 at 5:44 am

First of all, I’m totally salivating over your recipe AND your all-clad crockpot.

And second, I will be trying this…only tri-tip is hard to come in Northwest Ohio. The only kind I found was prepackaged and at Costco. I miss California.

Meyli says:

March 3rd, 2012 at 8:11 am

That looks and sounds delicious o.O When I get my own place the first thing I’m buying is a crockpot!

Kelly says:

March 3rd, 2012 at 2:44 pm

My mouth is watering right now. FOR REALZ. This looks awesome.

I love the picture of your parents giving the thumbs up. Your family is so cute.

Jenny says:

March 3rd, 2012 at 5:44 pm

Blame your new adventurous cooking on Pinterest. Or just acknowledge that you are showing some mad kitchen skills. Woot!

Leslie King says:

March 3rd, 2012 at 9:30 pm

That gorgeous kitchen would inspire much more cooking from me too!

March 3rd, 2012 at 10:49 pm

Once again you had me running to the store at midnight to get groceries! I also added a yellow onion. I made the sauce the night before and let it sit overnight. My kids are not fans of onion so I strained the BBQ before I added it to the meat. I am funny about the texture of meat so I ground up the meat after it cooked and made more of a chopped beef sandwich! This was a HUGE hit with my son and his teenage friends! Keep the recipes coming! Thanks!

March 4th, 2012 at 3:45 am

Sounds delicious Heather.

Just FYI….I’m from the south and have never heard of tri tip before so I asked my butcher about it today and he said it he didn’t have any as it’s a “California thing”. He had some top cut sirloin that he said was similar.

Becca_Masters says:

March 4th, 2012 at 3:58 am

yummy!!! must try that!! i also put some maple syrup and soy sauce in my homemade bbq sauce. so good!!!

Jackie says:

March 4th, 2012 at 6:23 am

Looks lovely! I do something similar with pork, but hadn’t thought of a beef option! Thanks!

Shannon says:

March 4th, 2012 at 12:47 pm

Yummy! These look great…almost like a brisket sammich..to us Texas gals. Annie looks super cute in her pic too!

March 4th, 2012 at 1:14 pm

Just found your site. Your web-site is really cool and informative. We’re going to have to try your recipe as we’re big BBQ fans. The picture of two thumbs up really adds a personal touch. Nice job!

Becki says:

March 4th, 2012 at 2:01 pm

If you have to cook it longer, say 10 hours?, does it continue to soften? or does it toughen up? LOL .

Heather says:

March 5th, 2012 at 12:13 am

I don’t think there is danger of overcooking…I think most crock pots switch to a very low-heat warming mode after 8 hours. So if you have to go longer, it should be fine!

March 5th, 2012 at 6:04 am

Ok. Trying this Wednesday . .but using cheater sauce . .this sounds GOOD.

Melanie B says:

March 5th, 2012 at 1:00 am

It actually pains me to read that you used tri tip for a crock pot recipe but, I digress. I do this with cheaper roasts and either use BBQ sauce or a bottled green salsa. Slow cooking a beef or pork roast with green salsa is heaven. All the ingredients are in the jar and it make the meat really tender and so good thrown in a tortilla with fixings!

Angie says:

March 5th, 2012 at 1:24 am

Rather random question, I live in South adfrica and have never heard of Tri Trip – exactly what is it? We made the sauce over the weekend and used it on our steaks that we “braai” (aka bbq). It was great thanks

March 5th, 2012 at 9:36 am

Glad you liked the sauce! Tri-tip is a cut of beef from the bottom sirloin. It can be found throughout Europe and most of America, but it is most popular in California! In fact, Tri-tip is often called “Santa Maria barbecue” after the California city it first gained its popularity.

March 5th, 2012 at 11:51 pm

I have to thank you again for this recipe. I just made it for a second time in a week! With two teenage boys and all their friends who eat here, it was a HUGE hit and economical to make!

Theriz26 says:

March 8th, 2012 at 7:48 am

I have never tried this kind of Homemade BBQ Sauce. But i would love to give this a try. Thanks for sharing your recipe. Love it!

March 9th, 2012 at 10:07 am

Tried it Leslies way and it was PERFECT (after I added 1 T of brown sugar to cut the tartness of the bottle BBQ sauce)

Hubby and daughter INHALED it.

This is now going to be made often. THANKS!

Helen says:

March 17th, 2012 at 7:17 am

I made your Crock Pot Tri Tip with BBQ sauce for a dozen young men and women who stopped by on their way headed to El Salvador, to do Christian mission work. The BBQ Tri Tip sandwiches were FANTASTIC to fill their stomachs before a long journey! Thank you for this amazing recipe! The pictures you provide really make it easy to follow the recipe!

Chrisie says:

March 28th, 2012 at 8:18 am

My in laws are on their way from Florida to visit, this recipe is in the crock pot….I hope mine turns out as good as yours!

Tammy C says:

May 9th, 2012 at 6:24 pm

H- Finally got around to trying this tonight — SO YUMMY! Possibly the best sauce I’ve ever tried. Thanks for sharing!!

lamboinoz says:

July 13th, 2012 at 9:43 pm

Living in Australia for 40 years, you can imagine how happy this 2nd generation Californian was when Costco opened in Sydney last year and carried tri-tip. Every time I went home, old high school friends had the inevitable barbeque featuring tri-tip and I always missed it down here. Well there are a couple of roasts in the freezer and it’s a crock-pot kind of day (it’s winter now) and last night, I made a big ole pot of barbeque sauce based on some bacon bones left over from yesterday’s pea soup (with, tomatoes, brown su… blah blah, same as you but with a few spices yours gets from ketchup like cloves, cinnamon, bay, pepper and no need for the liquid smoke thanks to the bones). I’ve only ever barbequed tri-tip where the trick is to cook it less so I was hoping to discover that it would be just as delicious cooked more. Thanks to you, the tip’s defrosting and the crock-pot’s in position. Cannot wait. Thank you. And to Beth, just search “liquid smoke” and the city/country you’re in – you’ll find out where to get it. Amy T, download a diagram of a cow showing where the tri-tip is and get your butcher to take up the initiative. He can put it in his window as “California tri-tip” or something and I bet he’ll sell out. Or get some beef short ribs, even chuck or any cheap stewing cut and this is going to work.

Christina says:

October 22nd, 2012 at 7:59 am

Heather, you have no idea how many times I’ve used this recipe. I have this page bookmarked so I can use your recipe for the sauce. We use pork as the meat and let me tell you, it goes fast here at my house with a husband and two teenagers. I’m making it tonight, in fact. Just wanted to say thank you for all of the good recipe ideas!

December 1st, 2012 at 12:49 pm

This looks great! Thanks so much for sharing!! I love the way you did the pictures with the captions. Please post more!

Carolyn says:

February 23rd, 2013 at 1:06 pm

Thank you for such a great recipe. I made it yesterday for a neighborhood gathering & everyone enjoyed perfect bbq sandwiches! So glad I came across your site and will keep coming back for more

March 7th, 2013 at 1:40 pm

i want to make a pre seasoned tri tip in a crock pot, any ideas how i can do this without bbq sauce? thank u!

March 8th, 2013 at 9:54 pm

I’ve never done this, but I found a few suggestions when I looked on Google!

deonna says:

April 17th, 2013 at 3:15 pm

This was a wonderful recipe! We added smoked paprika and chipotle chili powder. Thank you so much for sharing this recipe!

Stacy says:

November 29th, 2019 at 10:47 am

I would like to try this recipe this sunday. Now I know tri tip is always better when you marinate it. Do you recommend any ways to marinate it or can I use this delicious sounding sauce? (And shockingly I have liquid smoke too lol)

Pamela says:

May 1st, 2020 at 3:22 pm

So thankful I found your recipe for the BBQ Tri Tip. It was amazing and so simple. We have a new fav to add tour our list. Thanks again and God bless

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Good Food, Nerdy Recipes, Living Well

Slow Cooker Tri-Tip Sandwiches

02/08/21 | Beef , Easy Weeknight Meals , Independence Day , Main Courses , Recipes

These Slow Cooker Tri-Tip Sandwiches are made with fall-apart tender tri-tip on toasty bread and topped with cheese and sweet, tangy BBQ sauce.

Tri-tip is a great cut of meat, and when you make it in the slow cooker, it comes out fabulously tender and perfect for making into sandwiches.

It’s also incredibly simple to make. In the morning, you just rub your tri-tip with seasoning salt and then let the tri-tip hang out in your crockpot on low for 8 hours.

At the end of the day, your house will smell amazing, and you just shred the meat and pile it onto sandwiches topped with BBQ sauce and cheese. With almost no effort, you get to enjoy homemade BBQ without ever having to step foot outside. And that’s living the BBQ dream if you ask me. 😉

Ingredient Notes

• Tri-tip: Unlike my Oven-baked Tri-tip , I recommend using a trimmed tri-tip roast in this recipe but if untrimmed is all that’s available, that will work too. Just roughly (it doesn’t need to be beautiful) trim away and discard the fat cap (the thick layer of fat over one side of the meat) before cooking. While fat is usually delicious, in the crockpot it does nothing but make a blobby mess. 
• French rolls: A good-sized soft French roll is my favorite for tri-tip sandwiches, but any soft white bread will do. Hot dog or hamburger buns are great as is sliced French bread or even plain, sliced sandwich bread. 
• Seasoning salt: If you don’t have seasoning salt, not a problem. Mix together 2 teaspoons each of salt, pepper, and garlic powder, and use it in place of the seasoning salt.

A Note on Tri-tip: Tri-tip is most popular in California and along the west coast. If you are outside of California and having trouble finding tri-tip in the store, you might find it under other names like “The California Cut” or “Bottom Sirloin Tip.”

How to Make Tri-tip Sandwiches

• Sprinkle seasoning salt over the entire tri-tip. Place tri-tip and water or broth in the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8.
• Assemble sandwiches with mayonnaise, cheese, and cooked tri-tip.
• Bake until bread is toasted and cheese bubbly.
• Add BBQ sauce and enjoy!

Can I freeze tri-tip sandwiches?

You don’t want to freeze assembled bbq sandwiches (they will get soggy), but the cooked tri-tip is a great candidate for freezing. Just store portions of cooked meat in freezer-safe plastic bags with some of the juices and freeze for up to 3 months.

How many sandwiches will this make?

A standard 1 1/2 to 2 1/2 pound tri-tip is enough meat to make about 5 to 8 sandwiches. If you’re a small household, and that’s too many for you, freeze the extra tri-tip. You can also use it in salads, burritos , or burrito bowls .

Can I sear the tri-tip before cooking it in the slow cooker?

Absolutely. If you’d like to brown your meat before slow cooking, heat 1 tablespoon of oil in a large skillet over medium-high heat, and brown both sides before transferring to the slow cooker.

This step is optional as it does deepen and improve the beefy flavor, but isn’t super noticeable when being eaten in a sandwich and requires you to wash another dish.

What to serve with tri-tip sandwiches?

• Microwave Corn on the Cob  
• Butter and Garlic Green Beans
• Small Macaroni Salad
• Smashed Red Potatoes with Garlic Aioli
• Baked Potato Salad

More Slow Cooker Favorites

• Slow Cooker Beef Ribs
• Crispy Slow Cooker Carnitas
• Easy Barbacoa
• Crockpot Hot Chocolate

Ingredients

Special equipment.

• ▢ Slow cooker
• ▢ Seasoning salt *
• ▢ 1 trimmed tri-tip *
• ▢ 1 cup water, beef, or chicken broth
• ▢ 5 french rolls sliced open
• ▢ 5 tablespoons mayonnaise
• ▢ 1 1/4 cup ( 5 ounces ) shredded cheddar cheese
• ▢ 3/4 cup barbecue sauce warmed in the microwave if desired

Instructions

• Sprinkle seasoning salt over the entire tri-tip. Place tri-tip and water or broth in the slow cooker and cook on high for 3 to 4 hours or low 6 to 8. The meat is done when you can easily pull it apart with a fork. Use two forks to shred the meat in the slow cooker.
• Preheat the oven to 400°F. Spread mayonnaise over the inside of the rolls and top with the shredded tri-tip and shredded cheese. Bake for 5 to 6 minutes until bread is toasted and cheese bubbly.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

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Slow Cooker Tri Tip French Dip

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Rosemary Garlic Tri Tip is slow cooked in a crock pot. It’s then shredded and served on Rosemary Focaccia Bread with au jus to create this scrumptious French Dip sandwich recipe!

It only takes about 20 minutes of hands-on time to prepare this easy tri tip recipe. The crock pot will do the rest of the work for you! Serve this sandwich with a side of Rosemary Garlic Sweet Potato Fries or Rosemary Blue Cheese Mashed Potatoes .

Hello juicy flavorful beef, layered with creamy horseradish and melty cheese! Let’s toss you in the middle of some crispy rosemary focaccia bread and dip you in some warm au jus! You down? I thought so!!

Seriously this sandwich beats out all of the other sandwiches. And it’s super easy to make!   The slow cooked tri tip starts off the sandwich party.

Simply toss a tri tip in the crock pot with fresh rosemary, garlic, onion, salt and pepper. Pour in some beef broth and Worcestershire sauce, then let it do it’s thing!

Once the tri tip has cooked all day in the crock pot, ( and made your house smell amazing! ) shred the beef apart. Place the beef on a rosemary focaccia roll, then top with horseradish cheddar cheese or swiss cheese and some creamy horseradish.

Dip out some of the delicious broth, or as the french call it “Au Jus”, from the crock pot to serve on the side for dipping. And just like that, you have created the best sandwich ever!

Table of contents

How to make tri tip in a crock pot, how to make a french dip, what is au jus, how to store and reheat, more slow cooker recipes.

• Add sliced onions to the bottom of a slow cooker.
• Combine crushed garlic, chopped rosemary, salt and pepper in a small bowl.
• Rub this mixture on a 3 lb trimmed tri tip.
• Place the tri tip in the crock pot.
• Add beef broth and Worcestershire sauce to the crock pot.
• Cook on high for 6 hours or on low for 10-12 hours.
• Once the tri tip is cooked, reach two forks into the crock pot and shred the meat.

• You can also use a french roll, which is what the original French Dip sandwich was served on, hoagie rolls or ciabatta bread.
• Quick Tip! Cabot Horseradish Cheddar Cheese is my favorite on this sandwich! It can be found in the deli section of most grocery stores with the other specialty cheeses.
• Place the sandwiches under the broiler on low in the oven for 2 minutes or until the cheese melts.
• Spread creamy horseradish on the top half of the focaccia roll and place it on top of the sandwich.
• Dip a cup of the broth, or au jus, from the crock pot and serve on the side of the sandwich for dipping.

The sauce you see on the side of a French Dip sandwich is called Au Jus. Au Jus is the French word for “with juice” which refers to the juices given off by meat as it’s cooked.

In this recipe, the au jus is a combination of the beef broth added to the crock pot before cooking and the juices give off by the tri tip while cooking. This flavorful sauce is perfect for dipping your sandwich into and why the sandwich was give it’s name! French for the french roll it was served on and dip for dipping the sandwich into the au jus.

The cooked tri tip will last in the refrigerator for 5-7 days. Delicious sandwiches for an entire week, coming at ya!

If you want to switch it up a bit, try adding the tri tip to a baked sweet potato. I’ve done this several times with this recipe and I honestly love it just as much as the sandwich! The rosemary garlic tri tip pairs perfectly with a creamy roasted sweet potato!

Just pop a potato in the oven at 400°F for about an hour (depending on the size of the potato). Slice the potato open and fill it with juicy, flavorful shredded beef!

The tri tip can be reheated in the oven at 350°F for 10 minutes, or in the microwave for 2-3 minutes.

Looking for more easy recipes to toss in your slow cooker? Check out these popular posts!

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Made this Slow Cooker Tri Tip French Dip recipe and loved it? Be sure to rate it 5 stars below! ↓

Ingredients

• 1 large onion , sliced
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 4 cloves garlic , crushed
• 2 tbsp fresh rosemary , chopped + 1 fresh rosemary sprig
• 3 lb tri tip steak , fat trimmed
• 2 tbsp worcestershire sauce
• 4 cups beef broth
• 6 rosemary focaccia rolls , click link for homemade recipe
• 2 cups horseradish cheddar cheese , shredded
• ¼ cup creamy horseradish

Instructions

• Place the sliced onion in the bottom of a slow cooker, set to high heat.
• Combine the kosher salt, black pepper, crushed garlic and chopped fresh rosemary in a small bowl.
• Rub this mixture on the tri tip, place in the slow cooker on top of the onion.
• Pour the Worcestershire sauce and beef broth into the slow cooker.
• Add the bay leaf and rosemary sprig to the slow cooker.
• Cover and cook on high for 6 hours or on low for 10-12 hours.
• Once the tri tip is cooked, use two forks to shred the beef apart in the crock pot. 
• Slice the focaccia rolls in half and place a heaping spoonful of shredded tri tip and slow cooked onions on the bottom half of the roll,
• Top with the horseradish cheddar cheese.
• Place under the broiler on low in the oven for 2-3 minutes, or until the cheese has melted over the meat. 
• Place the top half of the buns in the broiler with the sandwich to toast for 1-2 minutes.
• Spread a light amount of creamy horseradish on the top half of the roll, then place it on the sandwich.
• Drain the liquid from the slow cooked tri tip to serve as the au jus on the side for dipping.
• Cheese:  Sliced swiss cheese can be used in place of the horseradish cheddar cheese.
• Bread: French rolls can be used in place of focaccia rolls.
• Focaccia Rolls: If using the focaccia bread recipe linked to in this post, divide the dough into 6 balls to make 6 rolls instead of 2 loaves of bread.

Nutrition Facts

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originally published July 18, 2019 — last updated October 12, 2022 17 Comments

Posted in: 4th of July Recipes , Beef Recipes , Dinner Recipes , Method , Recipes , Slow Cooker Recipes , Super Bowl Recipes , WB Favorites

About Whitney Bond

I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!

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17 Comments on “Slow Cooker Tri Tip French Dip”

My daughter loves the recipe. Have you made this with any other cuts of beef. I currently live overseas and tri tip is har to find

Hi Margaret, I love to hear that! Instead of a Tri Tip, you could use a brisket, bottom sirloin or chuck roast.

I made this recipe a few weeks ago, and did the homemade bread as well. My husband and I LOVED it! It’s for sure a favorite of ours, and I’ll be making it again very soon 🙂 Thanks for the great recipe!

Yay! I’m so glad you all enjoyed it! Thanks for sharing Maia!

My boys loved this! I love my slow cooker!

Love to hear that! I love my slow cooker too!!

I love the addition of rosemary to this recipe! It’s incredible!

Pretty much my son’s favorite sandwich! I had never tried it with rosemary before, though! Thanks so much for such a great (and easy!) recipe!

Mmm! This sounds great – and thank goodness for the slow cooker this time of year!

I recently discovered tri tip and love it!! I found your recipe and it is going to be on the menu this week!

Added some stone ground mustard, liquid smoke and a dash of vinegar to the rub, used sodium free boullion for the broth, served on toasted sourdough with provolone cheese and it was amazing. Hubby and roommate both went back for seconds. Thank you for sharing.

I was wondering if the meat was meant to be cooked on low for 8 hours. I was worried the meat would be over cooked if left on high for 8 hours

Hi Josie, I know that newer slow cookers sometimes cook at a higher temperature, therefore faster than the older version I was using here (the one I used for this post is 20 years old!) so you might try either on low for 8-10 hours, or on high for 6 hours if you have a newer slow cooker. Enjoy!

i have made this twice now and is currently in the crockpot. We haven’t made the bread yet but going to do it today! My husband said this is one of the best meals i have made. I am originally from Houston, Texas and just moved to California. We had never heard of tri tip but now its my favorite thing in the world! I followed the recipe as is and had no changes. I have shared it with everyone i know. What would be a good sub for tri tip if someone couldn’t find it? Delicious!!!

Hi Lindsay, I’m so glad you’re enjoying the recipe! A round tip roast would be the best substitute if Tri Tip can’t be found.

Well, I feel silly now. Just realized you made a San Diego city guide. Lol. If you have any additions to that (new discoveries) let me know!

Hi Whitney! I came across your blog while searching for ragu recipes (found a great one and can’t wait to make it) and found out you are from San Diego! I recently moved to the area and am trying to discover the hidden gems in the city for us foodies! I would love to hear your favotire spots here! also, where do you get you parpadelle from? Besides Trader Joes, I never find it at the “regular”grocery store!

http://www.cravoepanela.net

Hi, I’m Whitney!

I began this blog in 2011 to share my favorite recipes with the world. Since then, I've shared over 1,300 original recipes on the blog, published a cookbook and appeared on news stations across the country! Sharing what I love with you is a dream come true, I'm so excited you're here!

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Crock-Pot Stainless Steel Trio Cook & Serve Slow Cooker & Food Warmer

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The Crock-Pot stainless steel trio cook & serve slow cooker & food warmer, is an all-in-one appliance that lets you slow cook, warm, and serve. Three 1.5 Quart capacity stoneware crocks hold all your dips, sauces, appetizers, and more! Cut your cooking time in half thanks to three individual low or high temperature settings for each crock, or set to keep foods warm. Perfect for entertaining, this multi-use appliance also means you have more room to spare on your table for decor and serve ware.

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What makes these recipes even more appealing is their versatility. Perfect for busy weekdays, lazy weekends, or entertaining friends, they effortlessly adapt to your lifestyle. Get the simplicity of tossing ingredients into your crock pot, allowing the slow cooker to work its magic while you tackle life’s other demands. So, whether you’re a parent juggling work and family or a busy professional seeking a reprieve from complicated meals, these dump-and-go crock pot recipes are here to make your cooking enjoyable and stress-free. Let’s dive into a world where delicious meals meet simplicity.

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The post 17 Dump and Go Crock Pot Recipes to Simplify Your Life appeared first on Tastes Delicious .

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