Crockpot Tri-Tip Roast: Tender and Juicy Slow Cooker Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Crock Pot tri-tip roast is a simple shredded beef made with a tri-tip roast, onion, and red wine, cooked low and slow until it pulls apart with a fork. The wine gives the juices some depth and helps break down the beef so it’s tender. The onion softens into them, so the sauce tastes rich without being heavy. Also known as a poor mans brisket, a tri-tip does work in a slow cooker. It’s a lean cut, and six hours on low plus the wine is what makes it fork-tender and shreddable.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
This is a dinner I usually make on the weekends because there are so many ways to turn the leftovers into something new. You can cover dinner for a few days without eating the same thing twice, or freeze some to use later. Either way, one cooking session gives you several easy meals.
Recipe at a Glance
- Easy: 10 minutes of prep, 6 hours on low heat.
- Four ingredients: tri-tip roast, onion, red wine (or broth), and salt and pepper.
- Great for leftovers: Makes enough for a second dinner later in the week.
Ingredient Notes
- Tri-tip roast or use sirloin tip, chuck roast or beef brisket
- Yellow onion, chopped or a sweet onion
- Red wine, full bodied like cabernet sauvignon. Pick a bottle you’d drink. Instead of wine use 3/4 cup beef broth or stock for an alcohol-free version.
- 1 tablespoon flour mixed with 2 to 3 tablespoons water (optional to thicken the sauce)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Crockpot Tri-Tip Roast
- Prepare the ingredients: chop the onion, season the roast and measure the wine or broth.
- Place the roast in the crockpot: Scatter the onions on and around the meat.
- Pour in the wine: Cover and cook on low heat for 6 hours and 3 1/2 hours on high heat.
- Remove the beef from the cooker and shred it with two forks: Thicken the sauce with a slurry of flour and water. Return the meat to the slow cooker and set to warm and serve.
Make it Your Way
Change a few ingredients for a completeley different tasting dinner, here are some suggestions:
- Protein: Any roast that shreds well will work which is why the swaps above work. You can also try chicken breasts or a pork loin.
- Vegetables: Add veggies, like baby red potatoes and fresh carrots, to the pot and it becomes a full meal.
- Sauce/Flavor: A splash of Worcestershire sauce for extra flavor. Or try white wine instead of red with a splash of lemon juice
- Finish: Shredded beef on a crusty roll with the juices for dipping, or in a quesadilla.
I like to make this on the weekend, shred it, and make tri tip sandwiches with sauce on a crusty roll. Then it gets used again on Monday or Tuesday in a sandwich or a quesadilla.
If you like cooking this way, one roast, a few swaps, and a plan for the leftovers, my Slow Cooker Dinner Builder is worth a look.
Best Tips for Cooking Tri-Tip in a Crockpot
- Add an extra layer of flavor to the meat by giving it a quick sear in a heavy skillet over high heat before adding it to the slow cooker.
- The sauce in this recipe will be thin, if you prefer a thicker sauce, make a slurry of flour and water (1 tablespoon flour, 2 tablespoons water) to thicken it.
Can I cook slow cooker tri-tip on high if I am short on time?
Low and slow is the way to go for tender, juicy tri-tip. Cooking it on high might speed things up, but it can also make the meat tougher and less flavorful. If you’ve got the time, low heat is definitely worth it.
Leftovers and Storage
The flavor gets even better the next day. Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop in a covered skillet or in the oven until it’s warmed through. If the beef seems dry add a little bit of broth or wine before reheating.
Freeze it – Let the beef cool completely, and place it along with the juices into an airtight freezer container for up to three months.
Serving Suggestions
Enjoy this tender beef for dinner tonight, then use what you have left to make another quick and satisfying meal tomorrow. Here are some ways to serve and repurpose this shredded beef:
- Burrito bowls, tacos, enchiladas, or quesadillas, add chili powder, jalapeños, or salsa
- Lettuce wraps or a warm roll with Worcestershire or steak sauce, plus sautéed or roasted peppers
- Quick stir-fry with fresh veggies and a splash of soy sauce
- Spoon over mashed potatoes or egg noodles, add a bit of Greek yogurt or sour cream
- Trip tip Pasta – Heat leftover beef in a skillet, add some garlic and crushed tomatoes simmer while the pasta is cooking and toss with the cooked pasta.
Want more dinners you can start in the morning and forget about? Here are more slow cooker slow cooker recipes.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Tender Slow Cooker Tri-Tip Roast
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.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Sign Up for Easy Recipes Straight in Your In-Box!
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.