Slow Cooker Tri Tip
Tri tip braised low and slow in a crockpot until fork-tender. A hands-off method that turns a lean cut into something rich and shreddable.
Slow cooker tri tip stands apart from other methods because it treats the cut like a braise instead of a steak. While grilled or smoked tri tip is cooked hot and fast to a juicy medium-rare and sliced thin, the slow cooker takes it all the way past well-done until it’s tender enough to fall apart.
The key is time and temperature. Tri tip is relatively lean, but it still has connective tissue and collagen running through it. In a slow cooker, as the internal temperature climbs into the 195–205°F range and stays there, that collagen breaks down into gelatin. What starts out tough gradually becomes moist, fork-tender meat.
The end result is nothing like a traditional grilled tri tip. Instead of a sliceable roast, you get shreddable, rich beef that’s soaked in flavorful braising liquid. It’s ideal for sandwiches, tacos, burrito bowls, or served over rice with the reduced cooking juices spooned on top.
This approach is especially appealing if you want a low-effort, mostly hands-off meal. You can season and sear the tri tip (if desired), set it in the slow cooker with some liquid and aromatics in the morning, and come back to a ready-to-eat dinner. It’s also a smart way to use a previously frozen tri tip or a thinner roast that might easily overcook or dry out on the grill.
Ingredients
- 1 whole tri tip roast (2-3 lbs), untrimmed
- 2 tablespoons coarse kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons avocado oil
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, smashed
- 1 yellow onion, sliced into rings
- 2 sprigs fresh rosemary (optional)
Instructions
- 1
Season the tri tip generously with salt, pepper, garlic powder, and onion powder.
- 2
Heat avocado oil in a large skillet over high heat. Sear the tri tip for 3-4 minutes per side until deeply browned.
Don't skip this step. The sear builds a crust that adds flavor even after hours of braising.
- 3
Place sliced onions and smashed garlic in the bottom of the slow cooker. Set the seared tri tip on top.
- 4
Add beef broth, Worcestershire sauce, and rosemary around the sides — not over the top of the meat.
- 5
Cook on low for 7-8 hours or high for 4-5 hours, until the internal temperature reaches 195-205°F and the meat shreds easily with a fork.
This is a different approach than grilling - you're cooking well past medium-rare to break down connective tissue. The result is tender, shreddable meat.
- 6
Remove the tri tip and let it rest for 10 minutes. Slice against the grain for sliced serving, or shred with two forks for sandwiches and tacos.
Strain the cooking liquid and reduce it by half in a saucepan for a rich au jus to serve alongside.