Go Back
–+ servings
A slow cooker tri tip roast shredded with a fork.

Tri-Tip in the Crock Pot

This Tri Tip Crock Pot Roast is a great recipe for menu planning. Slice and serve with mashed potatoes and sides or shred, portion, and freeze for fajitas, enchiladas, BBQ sandwiches, or casseroles.
4.52 from 108 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8 Servings
Calories: 426kcal
Author: Pat Nyswonger

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. 

Notes

  • 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.

Nutrition

Serving: 1 | Calories: 426kcal | Carbohydrates: 5g | Protein: 46g | Fat: 21g | Polyunsaturated Fat: 2g | Cholesterol: 141mg | Sodium: 942mg | Fiber: 1g | Sugar: 2g