You may have seen a recent recipe post from me titled Savory Tri-Tip Marinade. I mentioned in that post that I often use my slow cooker to prepare tri-tip. By far, this is my favorite means of preparing meat. The trick is to lock in the fluids by wrapping the meat tightly in aluminum foil. Cooking it low and slow allows the meat to tenderize in it’s own juices, resulting in added flavor.
Your mouth will water as you tear apart the foil and watch the meat fall apart before your eyes. The best part might be all the leftover juices. You can simply strain them over the meat, or even get creative and prepare a gravy to serve on the side. Enjoy this recipe, it’s a favorite in our home!
Some helpful tips:
I recently upgraded my slow cooker to accommodate larger ingredients like these. After some research I purchased this Hamilton Beach 8-Quart Crock Pot on Amazon. It’s the perfect size for slow cooking large cuts of protein, or for preparing larger batches of your favorite recipes. I use it at least 2-3 times a week and love it!
This post contains affiliate links from Amazon, which means if you click on one of those links and purchase something, I will receive a small commission at no extra cost to you. Feel free to read my full disclosure here. Thanks in advance for your support.
Slow Cooker Tri-Tip
1 Whole Tri-Tip (About 2 Lbs)
3 Tbsp Seasonings of Your Choice (See: My Favorite Tri Tip Marinade)
- Coat both sides of the tri-tip with seasonings.
- Wrap tightly in foil, so no juices can escape during cooking.
- Cook on low for 8 hours
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