Saturday, February 1, 2014

Slow cooked Tri-Tip

Many nights of the week I rely on my crock-pot to get the job done for me as the evenings can get really hectic shuttling two out of three of the kiddos to their karate lessons, basketball practices, and AWANA meetings at church.  Four out of the five weeknights are booked with activities, but I know that is the norm for the majority of families out there.  That is why most of my food posts are simplistic in nature and with the busy family in mind.  This is one of my go-to recipes these days.  The Tri-Tip roast is a big California thing, many people from other parts of the country have not a clue what Tri-Tip even is, but trust me it is the bomb for a few reasons A: It is relatively inexpensive 2: it is tender to perfection and C:  You can use the leftovers in sooooo many ways, my favorite is a Tri-Tip salad. is my simple Tri-Tip recipe Enjoy!

Heat up about a tablespoon of coconut oil in a cast-iron skillet or other heavy duty non-stick skillet.  Rub the Tri-Tip with your favorite seasonings ( be creative or just use salt and pepper) I cheated last time and used a dry rub mix from my grocery store I think it was apple-wood flavored, but really anything will do.  When the oil is warmed up sear the Tri-Tip in the skillet for several minutes on each side until you have a good sear around the meat.  This step is essential for ultimate tenderness. 

While the meat is searing off peel and chop up the carrots, sweet potatoes, yams and dice the onions and garlic.

Layer the veggies first then place the seared meat on top.  Add about 32 oz of Beef stock and a couple tablespoons of balsamic vinegar.

set the crock-pot to the low and slow setting of at least 8 make sure you have planned this ahead of time like 10 am if you like to eat at a decent hour that is.  I really don't recommend anything less than this as it turns out unbelievably tender if done low and slow...just trust me on this.
All that searing and slicing might have distracted you enough to not notice the sous chef eating his weight in pistachios so be forewarned this could happen to you, minor disclaimer.
This day was particularly nuts as we had to make an impromptu run into "town" which is like a 2 hour round trip ordeal, to get my daughters fractured arm put into a new brace.  So like I said the Crock-pot is heavily relied on in our house for these reasons alone.  So by the time I got around to getting the roast put into a dish I was so ravenous I almost forgot to take an "after" pic, so it is not the best pic, sorry about that, but seriously a girls gotta eat!  
Voila a nice warm dinner to end the chaos of the day on a great note.

Slow-Roasted Tri-Tip

  • 2-3 pound Tri-Tip Roast
  • 1 tbsp coconut oil
  • Rub or seasonings of choice or just salt and pepper
  • 2 sweet potatoes peeled and diced into bite-sized chunks
  • 1 yam peeled and diced into bite-sized chunks
  • 3 carrots peeled and diced into bite-sized chunks
  • 1 yellow onion diced
  • 2 cloves garlic diced
  • 32 oz beef stock or broth
  • 2 tbsp balsamic vinegar

Heat up coconut oil in cast-iron skillet, rub the Tri-Tip with rub or seasonings of choice.  Sear all sides of the meat for a few minutes on each side.  While searing peel and dice all of the vegetables.  Layer the diced vegetables on bottom of crock-pot, set the seared meat on top and cover with the beef stock and vinegar.  Cook on low heat setting for at least 8 hours.  Enjoy!  Use leftover meat the following day in a loaded salad.


  1. Is tri-tip labeled that way? I remember trying to find out for a recipe a few years ago in Ohio and couldn't find it. Do they sometimes call it something else?

  2. Hey Liz, In California Tri-tip is always labeled tri-tip is just so common here, It is essentially a cut of the bottom sirloin ( a triangular cut). I honestly don't know what it would be labeled as in other parts of the country but I do know that a lot of times it is not even a cut of meat in other states. The reason being is that supposedly a lot of time the cows are being slaughtered at a younger age therefore not big enough to produce a cut large enough for a tri-tip roast, instead that cut ends up being used for stew meat or ground beef. It is not a very fatty cut of meat that is why I always recommend searing it, so it doesn't dry out. With that said other types of beef roast could be prepared this same way and will most likely turn out pretty tasty. I have not ventured to grill a tri-tip yet which ultimately is the most popular way of preparing it in CA. Here is a link that kind of gives some background on Tri-tip, kind of interesting :)