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+ servings
featured image slow cooker tri tip

Tri Tip in the Slow Cooker

Slow cooking the tri tip roast in beer and broth delivers big flavor and super juicy meat.
Course Dinner, Main Course, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 People
Calories 317kcal
Author Diana Reis


  • Slow Cooker (Crock Pot)


  • 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


  • 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.


How long should I cook Tri Tip in a Slow Cooker
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.
Should you sear Tri Tip before putting it in the slow cooker?
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.


Calories: 317kcal | Carbohydrates: 4g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 253mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg