Tri tip in the slow cooker is the perfect way to have a delicious, hearty meal on the busiest nights. Seasoned well and cooked in a rich beer broth combination, each bite is packed with flavor. The peppers and onions add a nice kick to an already delicious roast. Just 15 minutes of prep for the juiciest, pull apart meat you’ve ever had.
Make this recipe tonight!
Because…
- It only takes 15 minutes to put together, then set and forget it in the crock pot until dinner time.
- It makes enough for a large family or great leftovers.
- It takes only a few ingredients.
- Cooking the tri tip roast in beer and broth delivers big flavor and super juicy meat.
Ingredients
Tri Tip Roast- This sirloin roast is a nice lean piece of meat that shreds up nicely when cooked in the crock pot.
Beer- I recommend a light colored beer like a lager. A hefeweizen, ale, or amber can be good too. Like cooking with wine, the most important thing about your beer choice is that you like the flavor of the beer itself.
Substitutions
I do a combination of beer and beef broth. You can do all beer, all broth, or you can use water and a few beef bouillon cubes as well.
This recipe has very simple seasonings. You can change it up and use your favorite steak seasoning or even taco seasoning.
How to make a Tri Tip in the slow cooker.
Step 1: Prepare the meat and vegetables
- Prepare the vegetables by washing the bell pepper and slicing the bell pepper and onion into ½ inch strips.
- Place a trimmed tri tip in the crock pot, fat side up.
- Then add the sliced peppers and onions, beer, broth, and seasoning.
- Place the slow cooker on low for 6 hours.
Step 2: Set and Forget it in the Crock Pot
- After six hours in the crock pot, the tri tip roast should be cooked through and fork tender.
Step 3: Finish and Serve
- Using tongs or two forks, pull the beef apart and stir together with the cooked peppers and onions.
How to Serve
The great thing about this tri tip cooked in the crock pot is that you can serve it many different ways.
The cooking juices drip all over the plate and get soaked up by a nice starch like mashed potatoes, rice pilaf, polenta, or even mashed cauliflower. Add an easy side salad or roasted carrots for a nice, square meal.
Other Ways to Serve
I like to use the shredded beef for tri tip sandwiches. The meat and peppers are great on a nice French roll and there is plenty of juice for dipping.
This also makes great taco and burrito filling. Add the tri tip to your favorite tortillas or taco shells along with your favorite toppings and you have a whole different meal all together.
FAQs
For best results, 6-8 hours on low is just right for this lean cut of beef. This is plenty of time for all of the tougher parts of the roast to break down and tenderize.
Cooking for much longer than 8 hours and the beef gets too soft.
You can use the high setting and have nicely shredded meat between 4-5 hours. It will not be quite as tender, but still very good.
You really don’t need to sear the meat for this recipe. The meat is all shredded and stirred together. Browning didn’t change the flavor in any significant way for this recipe. Don’t give yourself extra pans to wash.
Tips for Success
Cut the peppers and onions into thick strips so that they don’t completely disappear during the slow cooking process.
Use a 2.5- 3 pound tri tip roast for this recipe.
Trim most of the fat cap off of the roast or buy a trimmed tri tip.
Store leftovers in the refrigerator for 3-5 days.
Related Recipes
- Slow Cooker Chicken Taco Bowl
- Pork Ragu in the Slow Cooker
- Dutch Oven Carnitas
- Oven Roasted Tri Tip
- Dutch Oven Pot Roast with Red Wine
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Tri Tip in the Slow Cooker
Equipment
- Slow Cooker (Crock Pot)
Ingredients
- 2.5 Pounds Tri Tip trimmed
- 1 Green Bell Pepper sliced
- 1 Yellow Onion sliced
- 12oz Beer lager, ale, hefeweizen, your preference
- 1 Cup Beef Broth
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Dried Parsley
- Salt and Pepper to taste
Instructions
- Prepare the vegetables by washing the bell pepper and slicing the bell pepper and onion into ½ inch strips.
- Place a trimmed tri tip in the crock pot, fat side up.
- Then add the sliced peppers and onions, beer, broth, and seasoning.
- Place the slow cooker on low for 6 hours.
- After six hours in the crock pot, the tri tip roast should be cooked through and fork tender.
- Using tongs or two forks, pull the beef apart and stir together with the cooked peppers and onions.
Notes
- Cut the peppers and onions into thick strips so that they don’t completely disappear during the slow cooking process.
- Use a 2.5- 3 pound tri tip roast for this recipe.
- Trim most of the fat cap off of the roast or buy a trimmed tri tip.
- Store leftovers in the refrigerator for 3-5 days.
Nutrition
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Dana
This was so amazingly tender and succulent. Absolutely will make this again—perfect Sunday dinner with mashed potatoes 🙂
Beth
Fantastic! I'm already envisioning this shredded and served on a toasted bun with some cheese and banana peppers. MmmMMMM!
Diana Reis
Looks so delish
Savita
So tender and delicious, the tri top is cooked so perfectly in the slow cooker. Loved the recipe.