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Tri-Tip Recipe
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This Tri-Tip Recipe creates the most tender beef and creamy velvety gravy ever. Serve over warm mashed potatoes and a side of Brussel sprouts! Comfort food at its finest!
Simple Ingredients for Flavorful Tri-Tip
You might be surprised just how simple it is to get a Tri-Tip roast nice and flavorful. Here are some common ingredients used to get this recipe *just right*:
- Olive Oil, Yellow Onion + Garlic – these three are the trifecta of delicious base flavor. Don’t skip this, they make a difference trust me.
- Salt + Pepper – season as you go and then adjust at the end too.
- Beef Consomme – beef consomme is such an easy way to get flavorful beef flavor without watering down the roast too much.
- Bay Leaves + Thyme – two common herbs that pack a punch! You can always experiment here with different herbs or spices.
- Butter + Flour – all that flavor from hours of slow cooking these ingredients together are not wasted! Butter and flour are mixed together with all of the leftover juices from the meat to make the gravy!
Tender Tri-Tip: The Secret is in the Cut
Tri-Tip is usually found in larger cuts of about 2 pounds or more and sometimes in smaller steaks. It’s a triangular cut of meat that is part of the lower sirloin cut, but not yet part of the flank. Because of its location, it is on the leaner side of things. Which means that it’s more difficult to keep it tender. Well here’s the secret, you can increase tenderness in the way you cut the meat!
Repeat after me, cut against the grain. Against. The. Grain. What does that mean? Meat is technically animal muscle fiber and muscle fiber runs in grains. Do you see the parallel lines that run along your raw piece of meat? Cut perpendicular or in the opposite direction of those lines to cut against the grain.
The other thing that ensures tender meat is my slow-cooked method, more on that below!
How to Cook a Tri-Tip Roast
For full details on how to cook tri-tip, see the printable recipe card down below. Here is what you can expect when using this recipe:
Preheat Oven + Brown Meat
Preheat oven to 300° F. In a large heavy-bottomed pot (such as a dutch oven) heat olive oil over medium heat. Once the pot is hot, sauté onions for 3 minutes.
Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.
Slow Cook Tri-Tips in the Oven or in the Crockpot!
Pour in beef consommé, water, bay leaves, and thyme. Stir and cover. Place into a preheated oven and bake until the meat is fork-tender. Remove from oven.
For slow cooker directions, see the Crockpot Directions section down below.
How long to cook a tri-tip roast?
Whether you are slow cooking in the oven or the crockpot (on high setting) cook for 2-3 hours!
Remove Meat + Make Gravy
Using a slotted spoon, remove meat from the liquid in the pot.
Return to medium heat on the stovetop. In a small bowl, stir butter and flour together until smooth paste forms. Pour butter mixture into the hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to a gravy. If the gravy gets too thick, add in 1/2 cup water or until desired consistency is reached.
Add meat back in and stir to coat in gravy. Turn heat to low to keep warm before serving.
Thickening with Cornstarch
If you don’t like using flour or want a gluten free gravy, you can thicken this with cornstarch! Take 1 tablespoon cornstarch and whisk it into 1/4 cup cold water. Stir it into the gravy, bring to boil to thicken and voila! Thicker gravy.
A Note About Making the Gravy Gluten-Free
Keep in mind the beef consommé (especially the Campbell’s) is NOT gluten free. If you did want to make this gluten free, consider adding gluten free beef stock. Beef stock is a little stronger than beef broth, thus more flavorful.
Crockpot Directions
I know a lot of people will read through the directions above and think ‘wait, where’s the crock pot?’ Instead of ‘slow cooked people see ‘slow cooker’ which can be confusing. So, incase you are that person who is looking for those crockpot directions, here they are:
Brown the Meat
Start by browning the tri tips with salt and pepper in olive oil. Add those browned (not fully cooked) pieces of meat into the bottom of your crockpot.
Cook on High for 2-3 Hours
Add in the onion, garlic, seasonings and beef consommé. Cover and cook on high for 2-3 hours or until the meat is very tender.
Thicken Gravy
Create a paste with the soft butter and flour and stir that into the hot gravy. After 30 minutes the gravy should thicken slightly. It will not thicken up very quickly, nor will it get as thick as it would cooking this on the stovetop, but it will still give you that velvet, smooth gravy.
Can I cook this in an Instant Pot?
Yes, you absolutely can! Similar to the crockpot directions, here is how you cook it in an Instant Pot.
Brown the tri tips with salt, pepper, onion and garlic in olive oil using the SAUTE function. Once browned, add in the seasonings and beef consommé. Cover and add lid. Switch to PRESSURE COOK add 15 minutes and press START. After cook time has elapsed, quick release pressure, remove lid and switch back to SAUTE function. Add in the butter/flour mixture and boil to thicken. Once thick, switch to KEEP WARM and serve over mashed potatoes.
Tri-Tip Storage Directions
Store any leftover meat in the fridge in an airtight container for 4-5 days.
To Freeze – allow meat and gravy to cool completely. Place in a freezer safe container. Tri-tip will stay fresh up to 3 months.
What to Serve with Tri-Tips + Gravy
This recipe is meant to be eaten with mashed potatoes so I highly recommend that (the gravy and the tri-tips go so so well with it). But I also think a good easy roasted veggie on the side would be yummy too! Here are some links to mashed potato and veggie recipes:
- Garlic Mashed Potatoes
- Crockpot Mashed Potatoes
- Mashed Sweet Potatoes
- Roasted Cauliflower
- Roasted Asparagus
- Roasted Green Beans
- Roasted Brussels Sprouts
- Roasted Root Vegetables
More Meaty Roasts to Try!
- Crockpot Pot Roast
- Garlic Pork Loin Roast with Potatoes
- Rosemary Maple Mustard Pork Roast
- Crockpot Pork Roast
- Red Wine Braised Short Ribs
- Beef Arm Roast
The printable recipe card is down below, enjoy 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Tri-Tip Recipe
This Slow Cooked Tri-Tip Roast creates the most tender beef and creamy gravy. Serve over warm mashed potatoes and a side of Brussel sprouts!
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic roughly chopped
- 2 lbs tri tip pieces or a 2 lb. tri tip roast cut into large pieces
- salt & pepper to taste
- 10.5 oz beef consomme 1 can
- 1 can water
- 2 bay leaves
- 3/4 teaspoon dried thyme leaves
- 3 tablespoons butter softened
- 3 tablespoons flour
- more water if needed
- 1 recipe of my Perfect Mashed Potatoes
Instructions
- Preheat oven to 300° F. In a large heavy-bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once the pot is hot, sauté onions for 3 minutes.
- Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.
- Pour in beef consommé, water, bay leaves, and thyme. Stir and cover. Place into the preheated oven (or crockpot on high) and bake 2-3 hours or until meat is fork-tender. Remove from oven.
- Using a slotted spoon, remove meat from the liquid in the pot. Return to medium heat on the stovetop. In a small bowl, stir butter and flour together until smooth paste forms.
- Pour butter mixture into the hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to a gravy. If the gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.
- Serve with mashed potatoes and/or roasted veggies!
Video
Nutrition
Calories: 570kcalCarbohydrates: 9gProtein: 49gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 170mgSodium: 345mgPotassium: 929mgFiber: 1gSugar: 2gVitamin A: 284IUVitamin C: 4mgCalcium: 76mgIron: 4mg
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Followed the recipe exactly, but added some mushrooms and celery. Delicious!
Well I wasn’t sure about doing this to tri tip but I did and it was delicious! I did put 1 tsp of worsechester sauce in and 1 tsp Montreal steak seasoning very good. I will make it again
Delicious! Husband loved it! Tenderized beef in Ninja Foodi Pot as I don’t have an Instapot. Will add to our weekly menu ❤️
I like this recipe, it wasn’t hard at all. I will make again! Thank you !
Thanks for sharing this was super delish! Did not change a thing. Wait yes I did, I had to use beef broth as no consume was available at the store I was in. I just cooked the broth down a bit.
I added 4 oz wine and 10 oz portabello mushrooms tonthe recipe and hubs and I love it!
Family favorite!!!
My family (4 kids and a picky husband!) loves this dish. It is the perfect comfort meal with that thick luscious gravy, tender beef and mashed potatoes. It’s perfect for our chilly Canadian winters, but we make it all year long, at least twice a month! I use stew meat as that’s what’s most readily available to me and generally bake it an hour or two little longer so that it’s super tender. Perfection!!
Tried this tonight and it was very good. I did add about 1/4 cup red wine and some button mushrooms. It would have been good without them but I really liked both additions.
Can this be made in a slow cooker/crock pot? If I understood the recipe correctly. It is made in the oven. But if I cook this in a slow cooker. Could it be cooked on low like for 7or 8 hours and pretty much get the same results?!thanks.
**And you don’t sauté the onions and garlic when using crockpot?
Am I understanding correctly that for the crockpot recipe I cook the meat for 2-3 hrs with salt and pepper, on high, and then add the onions, garlic and broth and cook for another 2 to 3 hours? On high again? Seems like long cooking on high and wondering why I don’t add everything at once. I guess I put the bay leave and thyme in with the onions etc? Thank you.
Best way to convert recipe to instant pot?
This was wonderful. I had baby Portabella mushrooms so I did add them but they weren’t necessary. This whole recipe was super easy to make and delicious.
Such a delicious dish! Making it for my first hosted Christmas after trying it out for a friend’s birthday dinner… Amazing. Thank you!
This is such a delicious meal. We all love it at my house!
You mentioned being able to cook this in a slow cooker; something about 3 hours and forget it (after of course browning the meat, garlic and onions on the stove). So 3 hours in high? 3 hours in low?
Either will work! Until the meat is really tender. All crockpots are slightly different. On high after 3 hours it should be more than ready. On low for 3 hours, you might need a little more time.
I have made this recipe so many times. Printed it on 1/21/2019 and it’s still my go-to recipe. I have also shared this recipe to many, they love it. Thank you
I found this recipe a couple of years ago and have made it countless times since then. It is so good and my family loves it. Total comfort food. Just wanted to say thanks!
I made this for supper, everybody loved it. Will be making this again. Merry Christmas.
Would like to make this tomorrow…what would be a substitute meat I don’t believe we have tri tip in KY?
Tri tip comes from the bottom portion of the sirloin roast…so any sirloin will work!
Love this recipe! I’m without an oven so I simmered this on my stove for 2-3 hours and it was perfect with my roasted garlic mashed potatoes and dinner rolls. Next time I may add in carrots to make it a complete meal.
Made this last night and it was delicious!! I made it almost exactly as written. I didn’t realize I was out of tyme when I started, so I subbed with Italian seasoning and I served it over egg noodles. I will definately make again and try it with tyme and mashed potatoes.
This says slow cooker tri tip and gravy….but the recipe isn’t for a slow cooker…can you tell how you made it in a slow cooker. Thanks!
I need to try this! I have seen this recipe a couple of times and it looks amazing!
This is one of our favorites. Sooo good!!
This recipe is so delicious! It made my house smell amazing! You know when you are making something and it smells so good, that you are just counting down the seconds till you can eat it?!? Yeah, that’s how I felt about this recipe! My family absolutely LOVED it as well!! It’s getting cold where we live, so it’ll be on the menu rotation soon!! Thanks for sharing the yummy ness!!
This recipe looks so fabulous for the fall weather!! I live in tri tip country, but it’s almost always bbq’d. This looks like a much easier way to get a yummy, comforting dinner on the table for my family! Also, happy 10 years on your blog!!
Love this recipe and post! Simple is my thing. And the crock pot is my best friend. (Mama of three here! Congrats on baby #4, btw 🙂 I have been following you since before you had Eddie!)
Tried this recipe…very easy and my boys loved it! My son was thrilled that there was not a cooked carrot in sight! Lol!
This is STILL my all time favorite recipe!! Sooo yummy!
This was amazing! I didn’t have the beef consomme, so I used chicken stock, and it still turned out delicious! I served it with rice and broccoli. I will definitely make again.
[…] Slow Cooker Tri Tips and Gravy […]
Lauren,
Where did you get the cute separated plate? I love a plate that keeps my food from touching!
I got it from Goodwill. No help, I know. Maybe hit up your local second hand store and see what you can find?
Thanks for this recipe! It is so delicious even my picky little eater loves it!
If you put it on in the morning and let it cook longer will it tough? Maybe use a lower temp?
No, the longer you cook meat, the more tender it should become!
[…] Steak is pretty similar to my Irish Beef Stew and my Slow Cooked Tri Tips & Gravy, except it has a tomato based sauce with the meat and veggies. Now, at this point, you might think […]
This is perfectly delicious! Came out tender and wonderful for a winter dinner.
Weird question but what type of plate are you using it in this picture? It looks like a nice heavy white plate but it also looks sectioned off for each food to not touch.
I got it from Goodwill years ago! Sorry, not much help.
[…] Slow Cooked Tri Tips & Gravy – The recipe that put Lauren’s Latest on the map! Probably the most popular recipe I have for a simple stew. The gravy in this is like velvet. So smooth and delicious. […]
Can you make this in the instant pot? If so, how long would you cook it?
I’ve never tried making this in the instant pot, but come to think of it, would be really good!! I’ll get back to you on directions.
I made this in the instant pot tonight. It was delicious. The only changes I made were to brown the meat and set aside before sauteing the onions and garlic and I also added mushrooms. Then I added the meat back and the consommé, water, and seasonings. I cooked on high pressure for 20 minutes and used a natural release for another 20 minutes. Lastly I added the butter and flour and boiled for 2 minutes using the sauté function ( I had to use more flour then the recipe called for). The meat was tender and flavorful and starting to flake apart slightly. Thanks for the recipe!
I want to make this in my crockpot and saw that some people have, but no specifics. Cook on Low or on High and for how long? The recipe states you can cook this in crockpot for 3 hours, but there is no heat setting.
3 hours on high.
Thank you!
Just made this tonight and it was excellent! My oven is broke so I just simmered it on the stove instead with the lid open a crack for 3 hours and it was perfect.
Delicious. Followed this as written and it was outstanding. The meat was tender and well-seasoned, the gravy rich and full of flavor. The family loved it!
hey Lauren , realize this post is old, but wanted to know if u can substitute (cut up) eye of round roast for the tri ,( or leave it whole)… looked online with no no luck…, can u help me out? I’d appreciate it!! Keep the recipes on facebook comin, I love them!! Thanks for your time, Debbie
Oh sure! I’ve even used ‘stewing beef’ before too. No problemo!
This is one of our faves! Sooo good!
We love this recipe and it tastes amazing! We consistently have a problem with the gravy, it looks great and then the next second, separates and looks like cat food ?
Each time, we follow the directions. Any idea where we could be going wrong?? We just drain the extra oil that separates and it still tastes delicious!
You are a culinary genius! I’m so glad, my husband is even more that I came across your recipe for this SUPER DELICIOUS tri tip recipe, thx again?????
This was absolutely wonderful!,,
This is a total keeper!!!! The ONLY issue I had was the gravy was still kind of thick even after a full cup and quarter of water. Not sure what I did wrong but will be making it again (as the flavor was soooooooooo good!!!) and like every recipe it gets easier and easier to make each time. Thanks for sharing this.
This is my new go-to!!!! I can’t believe how easy it was to make…and how flavorful too! Even my picky boyfriend loved it and asked me to make it again. Such a good winter comfort meal, especially with mashed potatoes. If it has potatoes, it’s for me! Thanks so much!
My family loves this recipe. My husband and I always like to make it when we have company over. Our grandparents especially love it! Great leftovers too. 🙂
Hi Lauren –
Love this recipe – but what is a tri tip roast? Is it a chuck roast?
Love all of your recipes – cant wait to do this one!
Thank you!
The tri-tip is a cut of beef from the bottom sirloin cut that is triangular in shape. Usually only 1 1/2 – 3 pounds at most.
I stumbled across this on Pinterest and we made it last night. We literally licked our plates clean and there was not an ounce of it left. It was such an easy recipe and I can’t wait to make it again!
Delicious!
a link to your perfect mashed potatoes would be great. Should have made it a hot link above
They’re right here: https://laurenslatest.com/perfect-mashed-potatoes-just-in-time-for-thanksgiving/
Am I missing something? Not nearly enough liquid, was able to rescue and it turned out great but, really,had to add a few cups of beef broth.
Is there a way to make the gravy without using flour, a gluten free version?
Try a little cornstarch dissolved in cold water. It won’t be the same, but it’ll thicken it right up.
Is there a way to make the heavy without using flour, a gluten free version?
I read every comment and I saw yours on time to cook in a crock pot, but didn’t see specific directions on how to do it. Do I just follow your recipe and then transfer it to a crockpot instead of the oven? Thank you ahead of time.
Yum
Covered or uncovered in the oven? I don’t see it in the recipe. Thanks, making this tomorrow night.
Trying this soon! Do you cook this in the oven with the lid on or off?
This is my favorite recipe for meat, be it pork chops or beef! The meat is so tender and juicy and the gravy is so rich tasting..everyone loves it! Thank you!
Just made this tonight and we Loved it!!
I made this for Christmas Eve dinner with your mashed potatoes, a salad, and Kings hawaiian roles with butter (I read the whole blog…I got you!!) Delicious! Thank you!
Rolls*…. I must be in a happy food coma! ????
Omg this is the bomb! Made it twice never heard of tri tip but thanks for posting my number one go to now!
This recipe makes me so happy. When I first saw this I told “everybody” about it. I made it and it is not only amazing in taste, it is perfect for the working mom. So happy I found your site 🙂
They do not sell that cut of beef where I live. Or is there another name for it?
great follow up to thanksgiving leftovers!!used less meat than suggested.. more gravy was the reward.. did on stove top rather than in oven.. worked great..
I never leave reviews but this has become a staple in our home since trying it a few months ago, it is SO GOOD! I use whatever kind of roast I have and cut it up since tri tips aren’t really available around here, it always gets devoured. Thank you for the awesome recipe!
This, by far, one of the best recipes I’ve ever found on Pinterest. I go with the pre-seasoned tri-tips from Costco, to make things even easier. Everything done in one pot. It’s my boyfriends favorite meal that goes with rice or mash or even on bread. Thanks!
So glad you found me on Pinterest 🙂
Could you do this in a slow cooker instead of the oven, just let it cook all day?
Yes! But adding the butter and flour at the end might not thicken it as much in the crockpot. Thats the only difference.
We loved this !
This is one of my very favorite recipes of yours. Turns out perfectly every time!!
I have made this recipe several times and my family loves it. I am trying to use up the end of a 1/2 of beef I purchased last fall. I have some rib steak and sirloin tip steak left over. Do you think it will be ok if I just cut into bite size and use it this way?
YES! It should work fine 🙂
[…] a treat to have this meal as it isn’t the most low in calorie meal out there. Thanks to Lauren’s Latest site I can make this at home in my pj’s if I wanted to, anytime at all. Of course, it’s […]
I made this last night (used my Dutch oven). It was excellent! The meat was very tender and the gravy flavorful. I doubled the beef consume and the slurry ingredients to ensure there would be plenty of gravy. Also added a little Gravy Master to darken up the gravy. Yum!! This is a keeper.
How do I fix it in a crockpot
I never take the time to comment. This was amazing! Wow. Thank you so much for sharing this beauty. The only thing I did because I had never heard of consomme was buy concentrated beef broth that was paste and put that in hot water to make beef broth and used instead of plain beef stock. I will look for it for next time. Amazing. Off to read more from you.
Verdict: Excellent! The meat was so flavorful and tender. A keeper.
Thank you!
This has been in my oven for all of 20 minutes, and I can already tell I’m going to have to fight off my children when they get home to keep them from eating it all.
Note to self, double this!
BTW your site came up from a google search on baked tri-tip. I love google.
So, our family RARELY eats beef. But I do have to say that the only time we do (other than the occational steak) is to make this recipe. We use the leftovers for a pot pie too! So THANK YOU for doing this recipe! Our family LOVES it!
I was wondering what beef consomme is? I love your blog and read it whenever I can try daily. You have a wonderful family.
I have used this recipe several times now…it is absolutely wonderful.! It has become my favorite. The Thyme really adds some great flavor.
OH my gosh… I’ve made this since 1965 and you just never get tired of it, so delicious, my boys would request this every couple of weeks, now & then for a little different take I would add a little red wine & serve it over noodles… there’s just no wrong way to eat this…lol
thanks so much for sharing this and bringing back memories !
I made this on Saturday and it was AMAZING!! Thanks!
Can this be frozen after cooking? I’m wondering how well that would turn out as I need to prepare meals in advance for a family visit.
Thanks!!
Threw this together this afternoon and just consumed it for dinner! Delicious!
Used grass-fed stew beef.
Now Pinned in Keeper Recipes!
Never heard or have seen tri tip roast in Pa….
is the can of water 1 cup?
Kids have both come out and said it smells ‘really good’ and ‘when will it be ready?’ slightly amazed as both girls not a fan of stew! I added carrots and celery, just because, lol. Can’t wait to try it. It’s Autumn (Fall) in New Zealand so this was a timely find.
did you bake in the oven covered or uncovered?
This was fantastic! The gravy was awesome and the beef was perfect. Its my new “go to” roast recipe.
We are very fortunate since my husband’s brother raises Angus cattle and we just picked up our 1/4 from the butcher which included several tri tip roasts.
This was a new cut for me, as I am a New Jersey transplant now living in Wisconsin. I left the roast whole, seasoned it with salt, pepper, and garlic powder and seared it in my cast iron dutch oven. I used the consomme` along with a can of red wine, onion soup mix, and a bag of baby carrots. I let it cook in a 300 degree oven for just about 3 hours turning it over half way.
It was amazing! Gravy is delicious. Everyone loved it.
Making this right now and the kitchen smells wonderful! Thank you for the recipes.
Really delicious! I would brown the beef first then the onions as you need to focus it in batches; I cooked mine 2 hrs 20 – would do 2 hrs next time…. Beef was really tender & the most delicious gravy ever! Served with mashed potatoes & green beans. Definitely a re make!
I am trying this recipe this weekend, however, I do not have a crock pot or dutch oven. Do you think this will come out alright if I transfer the meat from a pan on the stovetop to a covered roasting pan?
Yes!
Hey Lauren, what do you do for this when cooking with a crock pot ? Is there a link to the recepie ? In that version of this recepie ?
Do you cover it with a lid once you put it into the oven?
Sorry, I’m in Canada and have never heard of tri tips. What are they??
It’s a cut of meat. You can use just stew meat.
I’m also in Canada, here I think top sirloin would be similar.
I didn’t have beef consommé, so I omitted the water and used 32oz of beef stock with my 2lb roast. Perfect! I also used whole wheat flour (Its all I have in the house) for my roux, and had to use double the amount to get it to thicken, but it worked perfect as well.
Thank you, this recipe was amazing!
This recipe is one of my family’s favorites! Comfort food to the max!
Please put the link for mashed potatoes in the tri tip recipe. You state it in the title and within body of recipe but NO link to it..thanks
I agree, I need some perfect mashed potatoes now that the tri tip roast is almost done…..
What if I can’t find tri trip what can I use
Stew meat is a fine option.
[…] Full recipe on www.laurenslatest.com […]
I used the crockpot and this came out soooo delicious!! Didn’t change a thing. Served it with mash potatoes and peas. Whole family loved it!! It’s going into my,hard to get into,keeper recipe box. 🙂
When using the crock pot, did you put everything all in at once or did you cook everything as directed until you it was time to put ut in oven and that’s when you put it in crockpot?
I just made this dish tonight, what a hit! I served it with mash potatoes and sweet carrots. Thank you for the great recipe!
this looks soo yummmm….can you give the link to your recipe to mashed potato???thank u…
what is this can beef consomme i looked it up but nothing
Thank you
Beef consume is like reduced beef stock; it’s really intensely flavored. I used Campbell’s brand for this recipe. It should be right next to the beef broth/stock.
Thanks for asking Beverly because I had no idea!
Hi Lauren – I hope this is not a stupid question….I’ve seen some other comments about people using Chuck Roast or Stew Meat. I would cook this recipe in my crockpot – does it matter what type cut I use? Also – can you tell me how to “thicken up” the gravy? I wasn’t really sure how you do that. I’m really looking forward to trying this recipe – I love anything I can put in my crockpot!
I recommend the tri-tips because they are the most flavorful and seem to be the most tender, but stew meat can work in a pinch. Thickening directions are all written out in the printable recipe at the bottom of the post 🙂
I can not figure out this recepie how to’s with a slow cooker
This is one of my favorite recipes to use with wild game. I routinely uses deer meat win place of tri tip. Right now I have a batch on using some sirloin steak that I need to use up.
I hope I’m not asking a question that’s already been asked. I scrolled through comments and couldn’t find it, but may have missed it. My question is what is bee consomme and what brand do you use?
Consomme is beef stock that has been reduced down, making it much more flavorful. I use campbells! Found in the red and white can next to the soups.
Thanks Lauren! Can’t wait to make this!
Found this on Pinterest, made tonight and got rave reviews from my sister and mom. Super easy and yummy! Perfect meal on this cold, snowy day.
I made this the other night and it was fantastic! I used beef stew chunks as I couldn’t find the tri tips. I did share your recipe on my blog today, hope you’ll take a look.
this was so delicious. everybody loved it. loved so much the family wanted again, so I’ve made twice in a week and a half.
Omg, awesome 🙂 So glad you and your crew like it!
I made this twice in 4 days cause it was so super good and super simple. Thanks! It’s in the oven right now again =]
Now I want to make this a bunch too! Glad you enjoyed it 🙂
I made this for company last night and everyone RAVED and asked for the recipe. I couldn’t find tri tips, so I used chuck. The flavor is amazing and so yummy with mashed potatoes. I added mushrooms and like the addition. This is a definite make again…and again…and
I was happy to come across this recipe, and then even happier when i made it and tasted it tonight….simply wonderful, and for it being so easy, i think even my daughter could pull this off……thank you for sharing….
Amazing!!! I used stew meat instead because that’s hat I had!! Sooooo good! Thank you from me, my husband and my 13 mo. old daughter!
Tri tip is actually a cut of beef that you can only get on the west coast. I live in CA, moved from TN. Had never heard of a tri tip before I got here. Not sure what the rest of the country would call it.
its a bottom Sirloin cut! very true not poplar outside of the westcoast.. But same with Carne Asada haha..
I’ve been buying tri-tip here in NE Oklahoma for several years now. Ask your butcher for it, My butcher is from California and explained it to me.
I’m from Northwest Ohio and my butcher looked at me and smiled when I asked for it. I asked what was that all about. He asked if I had ever had it before because up until that day he had never cut one. ? So I went home fixed it up and dished up a plate and took it to him. When back a few days later to hear his review and he said that was one of the best tasting roast meat he had ever had. ? Like eating bread it was so tender.
That is amazing!! So glad you (and the butcher) liked it!!
Derar Lauren,
The tri-tip is rteady, but I can’t find your mashed potato recipe. Point the way please.
Thanks, Diana
recipe is here: https://laurenslatest.com/perfect-mashed-potatoes-just-in-time-for-thanksgiving/
My cousin Lisa sent me here for this recipe! She says it is wonderful. i can’t wait to try it!
THANK YOU! I have been searching for a recipe for tri tips in gravy that wasn’t made up of artificial ingredients like packets of onion soup and cans of cream of mushroom. This looks and sounds divine! Can’t wait to make it tonight!
Hope you like it!
Could you be more specific about what size the pieces should be if I buy a full 2lb tri tip? Thank you!!
Bite size pieces. 3/4 inch cubes is perfect.
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Lauren, thank you so much. I just made this tonight and it was excellent. Even my very very picky 9 year old and my sometimes picky 8 year old loved it!!! The recipe was so easy and yet so very tasty.
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I made this for dinner with fresh french bread and it’s AMAZING! The gravy is so good I want to lick my plate clean.
So glad you liked it!!
Jamie – Did you make yours in the slow cooker or as the directions stated, in the oven? I would love to make these in the slow cooker for a meal to come home to but, I thought I would get someone else’s feedback!!!
Unbelievably good recipe. Had to do some searching to find the tri tip roasts, but well worth the effort. Have made this three times and every time I get nothing but rave reviews. Thanks do much for the recipe .
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Exactly what I’m looking for! Better run out and get me some potatos! Going to use stew meat from the butcher though…Think I should cook it longer??
Cook it as long as it takes for the meat to get tender! 2-3 hours should do!
Yum! I made this tonight and it was SO good. Thanks for sharing. I love your site! My husband hates onions so I left those out, but added a little onion powder for flavor when I was seasoning the meat. Worked out great!
This is a perfect cold weather recipe. I added carrots at the beginning and mushrooms at the end. So delicious, and made my house smell amazing too.
Made this last night & it was delish! Very easy to prepare, too!
This looks amazing… For a fantastic comfort food meal. nothing beats a tasty, tender beef in gravy with mashed potatoes!
I don’t know what a tri tip cut of meat is? Could it have another name? Recipe sounds really good thanks for sharing. Judy
I made this last night. It was DELISH!!!
Can I use a different cut of meat for this
Stew beef will work well, just won’t be as tender.
Gravy and mashed potatoes!!! ULTIMATE comfort.
I’m right there with you Lauren! This is my idea of total comfort food!! Looks wonderful. 🙂
Haha completely agree with you. I tried to go vegetarian and it lasted all of a month, which I’m surprised it even lasted that long!!! I just have to have meat in my life. I love meat, and carbs, and chocolate, and all other tasty foods haha. This meal looks super delicious! Really beautiful photos Lauren!
I could never do a low carb diet either! And I totally need to make this ASAP! This is exactly why I can never be a vegetarian
This sounds delish. I’m making it this weekend. If using the crockpot would you do a high or low setting? Thanks.
Either setting is fine. The high setting would have the meat done pretty quick…maybe 2 hours. And the low setting would be more like 4-6 hours. The longer you cook this the more tender and fall-apart-ish this all becomes.
My slow cooker cookbook says that high on a Rival crockpot is 300 degrees. They offer that information when explaining how to convert recipes for the slow cooker. I found so much valuable information re: slow cooking in the slow cooker cookbook.
LOVE this savory meal. Perfect for long days on the slopes 🙂
I’m drooling and pinning this – both at the same time 🙂
Where does the slower cooker part come into play in this recipe? It looks to me that it exclusively uses an oven. If I were to make it in a slower cooker, what are the instructions? Thank you.
It’s slow cooked…not slow cooker. Maybe there was a typo! Sorry!
I made this in the slow cooker because I was confused, as well, when I bought the ingredients and thought it was a slow cooker recipe (should have read the recipe itself!). I didn’t have the time to make it in the oven, since I work all day. I just followed the initial instructions about cooking the onion and garlic and browning the meat. I then added the meat mixture to the crock pot. I used the whole can of consomme but only 1/2 can of water instead of a whole. I put it in the slow cooker on low for about 10 hours (8 would have been enough, I suspect) and then added the flour/butter paste to the crock pot without removing the meat. It thickened up nicely and tasted great!
It made my mouth water! 🙂
This may be the dumbest question but what are TRI tips, we have beef or sirloin tips but I can’t say I have veer seen TRI Tips??? Looks delish….I have to make this soon with some kinda tips I find…..
It’s a cut of beef from the bottom sirloin cut. If you can’t find it cubed up, look for a tri-tip roast {usually 1 1/2- 2 1/2 lbs} and cut it yourself. When in doubt, ask the butcher.
The cut is alittle harder to find in the south. It’s a cut deveoped in Caifornia years ago, but has not migrated as quickly as I wish. I’m from Calif and my family has enjoyed tri tip many times while living there. I now live in Georgia and it can’t be found in ‘regular” grocery stores. It can, however be purchased in high end grocery stores and some mega stores. I will have to do a heart felt search to find it just to make this recipe. My daughter just asked me to make it and I said yes. So the search is on…..
Mmm…I’m hungry again and I just had dinner!
This sounds so good.. We just got our first rain of the season, so I’m craving a hot, comforting dish ~ preferably with gravy ~ right now!
This needs to happen to my face! It’s all blustery outside right now (finally!) and it’s about dang time I eat some blustery-weather food!
Oh la la – this looks insanely delicious. Tri tips in slow cooker – what else do we need?
This is pure heaven. I crave this sort of meal when the weather turns cold. Love it!
Ice cream is the reason I can’t become vegan. Or low carb. Or be on any real diet. I blame ice cream for everything. That’s besides the point… this looks delicious!
Ugh. It’s all rainy and thundery out there and now I really need to make a trip to the store. This must happen for dinner.
Oh, I so need this. Not even kidding. It’s kinda cloudy and rainy today so I feel all nostalgic for the Pacific Northwest where I grew up and even more so seeing this recipe. We had slow cooker tri tip or rump roasts on at least one sunday a month. Love your recipe!
I made this tonite. It is delicious!! I made it exactly as written. You’re gonna love it !