Description
This slow-cooker tri tip recipe delivers tender, herb-infused beef with a savory sauce, perfect for easy, crowd-pleasing weeknights. The restaurant-quality flavor comes from a simple rub of thyme, rosemary, and garlic, cooked low and slow for juicy perfection.
Ingredients
Tri tip beef roast (3–4 pounds)
Salt (1 teaspoon)
Ground pepper (½ teaspoon)
Dried thyme (½ teaspoon)
Dried rosemary (½ teaspoon)
Minced garlic (4 cloves)
Oregano (¼ teaspoon)
Paprika (¼ teaspoon)
Beef broth (2 cups)
Worcestershire sauce (2 tablespoons)
Fresh rosemary sprigs
Fresh thyme sprigs
Instructions
Combine salt, pepper, thyme, rosemary, oregano, paprika, and garlic in a small bowl.
Rub mixture thoroughly over roast, ensuring even coverage.
Place meat in slow cooker. Pour beef broth and Worcestershire sauce along inner walls (not directly onto meat).
Add fresh rosemary and thyme sprigs on top. Cover and cook on low for 6–7 hours.
Transfer roast to a cutting board. Use two forks to shred against the grain.
Strain cooking liquid through a fine-mesh sieve to remove herbs and fat. Serve meat with sauce and optional garnishes.
Notes
Swap oregano for thyme if needed. Use balsamic vinegar as a rosemary substitute if available. Adjust seasoning quantities for larger/smaller roasts. Straining sauces ensures a leaner texture.
- Prep Time: 15
- Cook Time: 360
- Category: DINNER
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. ½ pound meat with sauce)
- Calories: 450
- Sugar: 0g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg