tri tip slow cooker recipe
The Best tri tip slow cooker recipe
Slow Cooker Tri-Tip Steak with Smoky Sauce
A tender, flavorful tri-tip steak slow-cooked to perfection with a rich tomato-based sauce. Ideal for weeknight dinners, this method ensures juicy, fall-apart meat with minimal effort.
🥘Ingredients
- 1.5 lbs tri-tip steak (about 1-inch thick)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
👨🍳Directions
-
1
Pat the tri-tip steak dry with paper towels and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Rub with olive oil to enhance flavor. -
2
In a small bowl, whisk together tomato sauce, Worcestershire sauce, brown sugar, apple cider vinegar, dried oregano, dried thyme, and bay leaf. Set aside. -
3
Place the seasoned steak in the slow cooker. Pour the sauce over the steak, ensuring it’s fully coated. Stir gently to distribute the sauce evenly. -
4
Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the steak reaches an internal temperature of 145°F. The meat should pull apart easily with minimal effort.
🔧Equipment
- Slow cooker
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Tri-Tip Steak with Smoky Sauce Works
❓ Frequently Asked Questions About Slow Cooker Tri-Tip Steak with Smoky Sauce
How long should I cook tri-tip in the slow cooker?
Cook tri-tip in the slow cooker on low for 4 to 5 hours or on high for 3 to 3.5 hours until the internal temperature reaches 125°F to 130°F for medium-rare or 135°F to 140°F for medium. The meat should be tender and easily pull apart when tested with a fork.
Can I add any marinade or seasoning to the tri-tip before slow cooking?
Yes, you can marinate the tri-tip for extra flavor. Classic options include a mix of olive oil, garlic, rosemary, salt, pepper, and a splash of red wine or balsamic vinegar. For a tangy twist, try soy sauce, honey, and ginger. Marinate overnight for best results, but at least 4 hours works well.
What should I serve with tri-tip slow cooker?
Tri-tip pairs well with classic slow-cooker sides like garlic mashed potatoes, roasted carrots and sweet potatoes, or a simple green salad with a citrus vinaigrette. For a heartier meal, try cornbread stuffing or buttered peas. Don’t forget a fresh, crisp side salad to balance the richness.
How do I check if the tri-tip is done without a meat thermometer?
The tri-tip should feel tender when you gently press it with a fork—it should easily shred. For a visual cue, the meat edges should pull away from the bone slightly. If unsure, stick a meat thermometer in the thickest part; 125°F to 130°F is ideal for medium-rare. If the meat is still firm, let it cook another 30–60 minutes.
Can I make tri-tip ahead of time and reheat in the slow cooker?
Yes! Trim any excess fat, wrap the cooked tri-tip loosely in foil, and store it in the fridge for up to 3 days. Reheat on low for 1 to 1.5 hours, stirring occasionally, until warmed through. Avoid reheating on high to prevent drying out.
