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Cooked beef roast being shredded with forks on a cutting board.
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4.52 from 108 votes

Tri-Tip in the Crock Pot

This crock pot tri tip 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.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Dish
Cuisine: American
Keyword: Slow Cooker Tri-Tip Roast
Servings: 8 Servings
Author: Pat Nyswonger

Ingredients

  • 1 large onion sliced
  • 2½ to 3 pound Tri-Tip roast
  • 1 tablespoon vegetable oil
  • Salt and 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 to 6 garlic cloves minced
  • 2 bay leaves
  • 2 to 3 sprigs Fresh thyme
  • 1 to 2 sprigs fresh 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)
    Searing a tri tip in a skillet.
  • 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.
    Brushing Dijon mustard over a tri tip in a slow cooker.
  • 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.
    Pouring broth into a slow cooker with a tri tip and onions.
  • 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 ½ cup of the cooking liquid remaining in the cooker. 
    A tri tip in a slow cooker with onions.

Notes

Ventilation matters: Searing the tri-tip gets smoky fast. Turn on your stove’s exhaust fan and crack a window or door to keep your smoke alarm from throwing a fit.
Check for doneness: After 8 hours in the slow cooker, test the tri-tip with a fork. If it shreds easily, it’s ready. If not, give it a little more time until it pulls apart without resistance.
Freezer-friendly tip: This recipe makes a lot of shredded beef, perfect for leftovers. Portion it into whatever size fits your family, wrap each portion tightly in plastic wrap, then stash them in a sealed container or freezer bag. It’ll keep in the freezer for up to 3 months. When you're ready to use it, thaw in the fridge overnight.

Nutrition

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