Okay, folks, let’s talk about this “best” slow cooker tri-tip recipe I tried. I’ve been wanting to master a good tri-tip for ages, and I finally took the plunge.
First, I grabbed a nice-looking tri-tip roast from the butcher – about 2.5 pounds. I wanted one with some good marbling, you know, for flavor.
Getting Started: The Prep
I unwrapped the tri-tip and patted it dry with some paper towels. Gotta get that surface nice and dry for a good sear, even though it’s going in the slow cooker.
Next, I mixed up a simple dry rub. I’m talking basic stuff here:
- Salt (plenty of it!)
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- A little bit of dried oregano
I rubbed that mixture all over the tri-tip, really massaging it in. Don’t be shy with the rub!
The Slow Cooker Magic
I heated up some olive oil in a large skillet over medium-high heat. Once it was hot, I seared the tri-tip on all sides, just for a few minutes per side. This is key for getting some nice color and extra flavor, it’s an important step I have to emphasize.
Then, I placed some chopped onions and a few cloves of garlic in the bottom of my slow cooker. I put the seared tri-tip right on top of those.
For the liquid, I poured in about a cup of beef broth and a splash of Worcestershire sauce. Didn’t want to drown the thing, just enough to keep it moist.
The Long Wait
I put the lid on the slow cooker and set it to low. Then,I waited. It is important to maintain patience.
And I waited.
This is the hard part, right? The waiting. But that’s the beauty of a slow cooker!
I cooked it for about 6-7 hours on low. You could probably go a little longer, even, depending on your slow cooker and how tender you want it.
The Finish Line
After those hours, I took out that tri-tip with a tong, it is very hot, and I have to be careful not to get burned.
I checked the internal temperature with a meat thermometer. I was aiming for around 135°F for medium-rare. Bingo!
I let the tri-tip rest for about 10-15 minutes before slicing it. This is crucial, people! Don’t skip the resting. It lets the juices redistribute, so you don’t end up with a dry roast.
Finally, I sliced the tri-tip against the grain. That’s important for tenderness, too.
And there you have it! My slow cooker tri-tip adventure. Served it up with some roasted potatoes and a simple salad. It was pretty darn good, if I do say so myself. The meat was tender, flavorful, and that slow cooking really did the trick. Definitely adding this one to my regular rotation!
