Let’s start simple because you’re busy, right? You don’t have time to marinate for twelve hours. Grab a 2-3 pound tri-tip and pat it dry. Yes, pat it dry—this is non-negotiable for a good sear.
Season it with salt, pepper, and garlic powder. That’s it. I’m not kidding. Now, sear it in a hot pan for like, 2 minutes per side. It’s not optional—it adds flavor crust.
Now, toss it in the slow cooker with one cup of beef broth and a tablespoon of Worcestershire sauce (the secret handshake of slow cookers). Cook on low for 6-8 hours. Your house will smell like a steakhouse. You’re welcome.
But Wait—It’s Not Just “Broth” (Let’s Get Fancy)
Sometimes you want to be a little extra. I get it. Swap out half the broth for a can of chipotle peppers in adobo (just two peppers, chopped). Add some cumin and smoked paprika. You’ll get a smoky, spicy tri-tip that makes tacos weep with joy.
Slow Cooker Tri-Tip Roast Recipe With Vegetables
Or go the red wine route: replace the broth with a dry red wine (I use whatever’s open) and toss in a sprig of rosemary. It’s like you’re a chef on a cooking show, but you’re actually in sweatpants.
Here’s a pro tip: don’t add too much liquid. The meat releases its own juices. You want it swimming, not drowning. Enough to come up about an inch on the side of the meat. Got it?
