Slow Cooker Tri Tip
This slow cooker tri tip recipe is tender, savory, and bursting with cozy herb-and-garlic flavor—perfect for easy weeknight dinners, meal prep, or piling high on toasted sandwich buns!
Ingredients
- 3ish lb beef tri tip (it's okay if it's slightly less or more!)
- 2 cups bone broth or veggie broth
- 2 tbsp Worcestershire sauce *I use Organic Portland brand!
- 1/2 tsp each, dried thyme & rosemary
- 1 tsp red pepper flakes (optional)
- 1 tsp onion powder
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Season the Tri Tip: Start by patting your tri tip dry, then rub it generously with salt, pepper, and all your dried herbs and spices.
- Add the Aromatics & broth: Place the roast in your slow cooker and scatter the minced garlic (You can also add some fresh sprigs of rosemary, and thyme around it). Add the bone broth and Worcestershire sauce - I like to pour the broth and Worcestershire around the meat rather than on top of it - don't want to wash the spices off!
- Set It and Forget It: Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender and shreds easily.
- Shred and Serve: Remove the roast, shred it with two forks, then spoon some of that rich broth over top to keep it moist and flavorful.
Video
Notes
How to store leftovers
- Store: How you store leftover tri-tip roast depends on how you are serving it. If you are serving it in slices, place it in an airtight container. For shredded meat, I prefer to keep it in a food storage bag. Either way, keep it refrigerated and eat it within four days.
- Freeze: If you cannot eat the entire dish in a few days, freeze it for up to three months.
- Thaw: Remember to put your frozen leftovers in the fridge to thaw overnight before serving.
- Reheat: You can reheat a roast in the oven at 350 degrees F for 20 minutes, covered. For shredded meat, put it in a microwave-safe dish and heat it in the microwave for one to two minutes.