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Slow Cooker Tri-Tip Roast on white platter with potatoes in background.
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5 from 2 votes

4-Ingredient Slow Cooker Tri-Tip Roast

This Slow Cooker Tri-Tip Roast is made with just 4 ingredients and 15 minutes of prep! It’s fall-apart tender, perfectly seasoned, and bathed in a succulent, creamy gravy. Serve with mashed potatoes for the easiest meat and potatoes dinner!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 433kcal


  • 3 lb tri-tip roast trimmed
  • 2 tablespoon steak seasoning we like McCormick Steak Seasoning (affiliate), but any brand works
  • 2 tablespoon oil
  • 2 cups beef broth or beef bouillon dissolved in 2 cups of hot water
  • 3 tablespoon heavy cream


  • Sprinkle both sides of trimmed tri-tip with steak seasoning.
    3 lb tri-tip roast, 2 tablespoon steak seasoning
  • In a large skillet over med-high heat, add 1 tablespoon of oil. Sear on side of tri-tip for 4-5 minutes. Add 1 more tablespoon of oil, flip the meat, and sear on other side for another 4-5 minutes.
    2 tablespoon oil
  • Place seared tri-tip in a 6 qt slow cooker. Pour the beef broth into the hot skillet and scrape up the seared bits with a spatula. Pour broth into the slow cooker.
    2 cups beef broth
  • Cook on low for 6-8 hours. Start checking it at 6 hours. When prodded with a fork, it should fall apart easily. If it is still a bit tough, continue cooking for up to 8 hours.
  • Once very tender, use two forks to shred the meat right in the slow cooker. Add cream and cook on high for 30 minutes with the lid partially removed (this will allow steam to escape so the sauce can thicken slightly).
    3 tablespoon heavy cream
  • We love comments! Please come back and leave us one after you’ve tried this recipe.


Tips & Tricks
  • Get extra flavor by pouring the broth in the skillet, scraping up the brown bits, then adding it to the slow cooker. 
  • Cook the meat until ultra-tender. It should easily fall apart when prodded with a fork. If it is still a bit tough, keep cooking it. 
  • If you want a thicker gravy, dissolve 1-2 tablespoons of cornstarch into the cream before adding it to the slow cooker.
Store leftovers in a sealed container in the fridge for up to 1 week.


Calories: 433kcal | Carbohydrates: 1g | Protein: 48g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 420mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg