This Slow Cooker Tri Tip & Gravy recipe has the most tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes. Comfort food at its finest!
Sometimes the foods that I eat completely solidifies life decisions I’ve made. For example:
Fresh warm bread and butter means I will never do a low carb diet.
Brie cheese, whipped cream and alfredo sauce means I will never do a low fat diet.
My lack of self control means I will never do weight watchers.
And this meal right here means I will never ever become a vegetarian. One bite of these tri-tips and my decision was made. There is nothing better than super tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes on a rainy and cold day. NOTHING!! Ok, well maybe add some warm fresh bread and butter on the side and then we’ll talk.
Man oh man do I love food.
This meal was a very simple one with minimal ingredients. I used a tri tip roast cut into big chunks, onions, garlic, olive oil, beef consomme, water and spices. That’s it! Brown the meat and veggies, add the rest of the ingredients in and cook it off in the oven for a few hours. OR throw it all in the crock pot and enjoy the next 3 hours out of the kitchen. I thickened the gravy up with the old butter-flour trick and served the whole thing over mashed potatoes. PURE heaven, my friends!! Completely wonderful food coma bliss. Perfect for a Sunday dinner or a fancier weeknight meal.
Sorry–no step-by-steps today….it was cold and rainy therefore no light was in my kitchen when this blessed event took place. But I promise it’s easy.
Slow Cooked Tri Tips & Gravy with Mashed Potatoes
This Slow Cooker Tri Tip & Gravy recipe has the most tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes. Comfort food at its finest!
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
- 1-10.5 oz. can beef consomme
- 1 can water
- 2 bay leaves
- 3/4 teaspoon dried thyme leaves
- 3 tablespoons softened butter
- 3 tablespoons flour
- more water if needed
- 1 recipe of my Perfect Mashed Potatoes
Instructions
- Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once 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 preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.
- Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If 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.
Wanda says
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
Robert G welty says
I agree, I need some perfect mashed potatoes now that the tri tip roast is almost done…..
Lisa says
This recipe is one of my family’s favorites! Comfort food to the max!
Jen C says
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!
Pennie says
Sorry, I’m in Canada and have never heard of tri tips. What are they??
Lauren says
It’s a cut of meat. You can use just stew meat.
Nancy says
I’m also in Canada, here I think top sirloin would be similar.
Lisa Austin says
Do you cover it with a lid once you put it into the oven?
Samantha says
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 ?
Nicole Frank says
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?
Lauren says
Yes!
Sue says
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!
Kim Cox-Grosso says
Making this right now and the kitchen smells wonderful! Thank you for the recipes.
Robin says
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.
Vik says
This was fantastic! The gravy was awesome and the beef was perfect. Its my new “go to” roast recipe.
Tiffany wood says
did you bake in the oven covered or uncovered?
Bev says
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.
Jackie says
is the can of water 1 cup?
cathy fad says
Never heard or have seen tri tip roast in Pa….
Sue says
Threw this together this afternoon and just consumed it for dinner! Delicious!
Used grass-fed stew beef.
Now Pinned in Keeper Recipes!
Tricia says
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!!
Cathy says
I made this on Saturday and it was AMAZING!! Thanks!
Abby says
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 !
The Grumpy Gourmet says
I have used this recipe several times now…it is absolutely wonderful.! It has become my favorite. The Thyme really adds some great flavor.
Peggy says
I was wondering what beef consomme is? I love your blog and read it whenever I can try daily. You have a wonderful family.
Krystle Bratton says
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!
Katherine says
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.
Katherine says
Verdict: Excellent! The meat was so flavorful and tender. A keeper.
Thank you!
Sandy says
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.
Elizabeth says
How do I fix it in a crockpot
Bev says
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.
Pam says
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?
Lauren says
YES! It should work fine 🙂
Marilyn Brennan says
This is one of my very favorite recipes of yours. Turns out perfectly every time!!
Martha Turek says
We loved this !
Nancy Ziesmer says
Could you do this in a slow cooker instead of the oven, just let it cook all day?
Lauren says
Yes! But adding the butter and flour at the end might not thicken it as much in the crockpot. Thats the only difference.
PingkiiInHawaii says
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!
Lauren says
So glad you found me on Pinterest 🙂
Kate says
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!
mary eckels says
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..
Sue says
They do not sell that cut of beef where I live. Or is there another name for it?
Leslie says
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 🙂
Deb wheeler says
Omg this is the bomb! Made it twice never heard of tri tip but thanks for posting my number one go to now!
Stephanie says
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!
Stephanie says
Rolls*…. I must be in a happy food coma! ????
DC says
Just made this tonight and we Loved it!!
Sue says
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!
Miss J says
Trying this soon! Do you cook this in the oven with the lid on or off?
Sarah says
Covered or uncovered in the oven? I don’t see it in the recipe. Thanks, making this tomorrow night.
Jo Newcomb says
Yum
Jennifer says
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.
Jennifer says
Is there a way to make the heavy without using flour, a gluten free version?
Jennifer says
Is there a way to make the gravy without using flour, a gluten free version?
Lauren says
Try a little cornstarch dissolved in cold water. It won’t be the same, but it’ll thicken it right up.
Jack says
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.
sunny says
a link to your perfect mashed potatoes would be great. Should have made it a hot link above
Lauren says
They’re right here: http://www.laurenslatest.com/perfect-mashed-potatoes-just-in-time-for-thanksgiving/