Ingredients:

  • 2 to 3 pounds of tri-tip roast
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 cup beef broth or stock
  • ½ cup red wine (such as Cabernet Sauvignon) (optional, can replace with additional broth)
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • Carrots and potatoes for serving (optional)

Instructions:

  1. Pat the tri-tip roast dry with paper towels to remove excess moisture. This helps achieve a nice sear.
  2. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if using. Rub the spice mixture all over the tri-tip roast evenly.
  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned tri-tip and sear on all sides until browned (about 3–4 minutes per side). This step enhances flavor through caramelization.
  4. Place sliced onions at the bottom of your slow cooker to create a bed for the meat. Add minced garlic on top of the onions.
  5. Pour in beef broth (and red wine if using), followed by Worcestershire sauce around the edges of the slow cooker without washing off seasoning from meat.
  6. Carefully place your seared tri-tip on top of the onions and garlic in your slow cooker.
  7. For low setting: Cover and cook for about 8 hours until tender. For high setting: Cover and cook for about 4 hours until tender.
  8. Use an instant-read thermometer; ideal temperature is between 130°F –140°F for medium rare or up to 160°F for well done.
  9. Once cooked through, carefully remove tri-tip from slow cooker and let it rest on a cutting board covered loosely with foil for at least10 minutes before slicing against grain into thin slices.