Recipes

How to Slow Cook Tri-Tip

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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!

Slow Cooker Tri-Tip

Ingredients:

1 Whole Tri-Tip (About 2 Lbs)

3 Tbsp Seasonings of Your Choice (See: My Favorite Tri Tip Marinade)

Aluminum Foil

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Instructions:
  1. Coat both sides of the tri-tip with seasonings.
  2. Wrap tightly in foil, so no juices can escape during cooking.
  3. Cook on low for 8 hours.

I recently upgraded my slow cooker to accommodate larger ingredients like these. After some research I purchased this Hamilton Beach, 8-Quart, Oval 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!

Note: The previous link is an affiliate link with Amazon, which means if you click the link 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.


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See you next time!
Creatively Yours,
Lindsay ❤

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16 thoughts on “How to Slow Cook Tri-Tip

  1. I can’t wait to try this tomorrow!! I’m gonna start it in the morning, and my little ol house is gonna smell delightful 😊

    1. Hi Jessica, I prefer this cooked on low heat for 8 hours. You can cook it on high for 3-4 (depending on the size), but you won’t get that fall apart tenderness unless you cook it on low.

  2. I’ve never cooked anything in my crockpot without liquid, so this is new to me. You just wrap it in foil and place it in the crockpot? Is it like steaming it??

    1. Hey Shensi, thanks for stopping by. The meat creates its own fluids within the foil pouch. Wrapping it up allows those fluids to soak into the meat and tenderize it perfectly. Try it, you won’t be disappointed. Let me know how it goes. 😊

      1. Thanks so much! I just put it into the crockpot. I hope there wasn’t a limit on how much foil to use, I wrapped it a few times just to be sure 😁, thanks for getting back to me so quickly!

  3. It turned out great! We really liked it, super tender and juicy! With mashed potatoes and gravy and asparagus 👌👌

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