Slow Cooker Tri Tip Roast Recipes

SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER

This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'

Provided by Wendy Stevens

Categories World Cuisine Recipes Latin American Mexican

Time 8h15m

Yield 12

Number Of Ingredients 12

Shredded Tri-Tip for Tacos in the Slow Cooker image

Steps:

Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g

Ingredients

cooking spray
1 (3 pound) beef tri-tip roast, fat layer left untrimmed
2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning®), or to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 onions, chopped
2 teaspoons ground ancho chile pepper
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 ½ cups white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh cilantro, or to taste

THE BEST BEEF TRI-TIP

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

The Best Beef Tri-Tip image

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

SLOW-COOKED BEEF LOIN TRI-TIP ROAST

A 2.24-pound beauty of a roast. I had read other recipes for cooking a roast in slow cooker, none of which sounded like my goal recipe. So here it is a new take on a slow cooking roast recipe.The roast is a 2.24-pound beef loin tri-tip seasoned roast. This one had very little fat.

Provided by MYBADA

Categories Main Dish Recipes Roast Recipes

Time 4h35m

Yield 6

Number Of Ingredients 7

Slow-Cooked Beef Loin Tri-Tip Roast image

Steps:

Coat the inside of a slow cooker with about 1 tablespoon olive oil.
Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
Cook on High until meat is cooked through and tender, about 4 hours.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 3.9 g, Cholesterol 139.4 mg, Fat 23.9 g, Fiber 0.7 g, Protein 47.2 g, SaturatedFat 7.9 g, Sodium 253.5 mg, Sugar 1.7 g

Ingredients

2 tablespoons olive oil, or as needed, divided
2 ¼ pounds seasoned beef loin tri-tip roast
1 yellow onion, halved and sliced
½ cup water
1 beef bouillon cube
1 clove garlic, minced
1 pinch adobo seasoning (such as Goya®), or more to taste