Crockpot Tri-Tip Roast: Tender and Juicy Slow Cooker Recipe
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This crockpot tri-tip roast cooks low and slow until it falls apart. It only takes a few minutes to prep. Add everything to the slow cooker, set it to low, and let it do the work.
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Recipe at a Glance
- Crockpot tri-tip roast cooks low and slow for tender, flavorful meat with minimal prep time.
- You’ll need basic ingredients like tri-tip roast, yellow onion, and red wine or beef broth.
- Cooking on low for 6 hours ensures juicy beef; using high heat can make it tough.
- Store leftovers in an airtight container for up to four days and reheat as needed.
- Serve shredded beef in tacos, burrito bowls, or over noodles for versatile meal options.
Here’s What You Will Need
Ingredients
- Tri-tip roast or use sirloin tip, chuck roast or beef brisket
- Yellow onion, chopped
- Red wine or beef broth
- Sea salt and black pepper – to taste
- 1 tablespoon flour mixed with 2 to 3 tablespoons water (optional to thicken the sauce)
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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 teh crockpot. Scatter the onions on and around the meat.
- Add the liquid, 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.
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.
Serving Suggestions and Leftover Flips
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 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 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.
Do you want more Crockpot inspiration? Check out these recipes.
Try These Side Dish Pairings
- Air-Fryer Cauliflower
- Buffalo Cauliflower
- Smashed Roasted Baby Potatoes
- Brussels Sprouts and Kale Salad
- Green Beans with Almonds
Recipe FAQs
Tri-tip, also called bottom sirloin roast, comes from the lower sirloin. It is lean with just enough fat for flavor. It does well grilled, roasted, or slow cooked until tender and shreddable.
Use a full-bodied red like cabernet sauvignon. Choose a bottle you would also drink, no need to splurge.
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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
- Burrito bowls, beef tacos, enchiladas or quesadillas with a sprinkle of chili power or diced jalapeno peppers or spicy salsa.
- Lettuce wraps or on a roll with a little bit of Worcestershire sauce or steak sauce
- Stir-fried with fresh veggies and a tablespoon of soy sauce
- Top mashed potatoes or egg noodles with slow cooker tri-tip and a dash of Greek yogurt or sour cream.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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.