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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!
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- What is tri-tip?
- Why this recipe is great
- Ingredients for slow cooker tri-tip roast
- Helpful kitchen tools
- How to make slow cooker tri-tip roast
- For a crowd
- FAQs
- Tips and tricks
- More slow cooker recipes
- Recipe
- Comments
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.
Why this recipe is great
- 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
Such a simple, easy & delicious dinner.
⭐⭐⭐⭐⭐ - Brittney
Ingredients for slow cooker tri-tip roast
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.
How to make slow cooker tri-tip roast
- 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!
For a crowd
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.
FAQs
Do you have to brown a roast before putting it in the Crock Pot?
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!
Does tri-tip get more tender the longer you cook it in the slow cooker?
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.
What to serve with slow cooker tri-tip roast?
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.
How do I store leftovers?
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.
Tips and tricks
- 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
Recipe
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!
5 from 6 votes
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 6
Calories: 433kcal
Author: Borrowed Bites
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
Notes
Tips & Tricks
- 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.
Storage
Store leftovers in a sealed container in the fridge for up to 1 week.
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Nutrition
Calories: 433kcal | Carbohydrates: 1g | Protein: 48g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 420mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg
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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