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Slow Cooked Tri Tip Roast with Gravy

5 from 18 votes

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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! Comfort food at its finest!

plate with brussel sprouts and mashed potatoes topped with gravy and slow cooked tri tips

Simple Ingredients for Flavorful Tri-Tip

You might be surprised just how simple it is to get this 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 – these are easily forgotten but make a huge difference. 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!
pot full of slow cooked tri tips and gravy with a spoon in it

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!

hand holding a fork of tri tips in gravy

How to Cook a Tri-Tip Roast

For full details on how to cook tri-tips, see the recipe card down below 🙂

1. Preheat Oven + Brown Meat

Preheat oven to 300 degrees. 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.

2. 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 or crockpot/slow cooker and bake/cook until the meat is fork-tender. Remove from oven.

How long to cook a tri-tip roast?

Whether you are slow cooking in the oven or the crockpot (high setting) cook for 2-3 hours!

3. 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.

Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

pot full of slow cooked tri tips and gravy with a spoon in it

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:

  1. 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.
  2. 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.
  3. 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 tighten 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, 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.

Thickening with Cornstarch

If you don’t like using flour or are wanting a more 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.

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.

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:

tri tips in gravy with mashed potatoes and brussel sprouts on the side

More Meaty Roasts to Try!

The printable recipe card is down below, enjoy 🙂

5 from 18 votes

Slow Cooked Tri-Tip Roast with Gravy

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!
servings 4 servings
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins

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 degrees. 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!

Nutrition

Calories: 570kcal | Carbohydrates: 9g | Protein: 49g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 345mg | Potassium: 929mg | Fiber: 1g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg
Course: Dinner
Cuisine: American
Keyword: slow cooker tri tips, tri tip roast

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Recipe Rating




186 Responses
  1. Wanda

    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

  2. Jen C

    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!

  3. Samantha

    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 ?

  4. Nicole Frank

    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?

  5. Sue

    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!

  6. Robin

    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.

  7. Bev

    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.

  8. Sue

    Threw this together this afternoon and just consumed it for dinner! Delicious!
    Used grass-fed stew beef.
    Now Pinned in Keeper Recipes!

  9. Tricia

    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!!

  10. Abby

    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 !

  11. The Grumpy Gourmet

    I have used this recipe several times now…it is absolutely wonderful.! It has become my favorite. The Thyme really adds some great flavor.

  12. Krystle Bratton

    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!

  13. Katherine

    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.

  14. Sandy

    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.

  15. Bev

    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.

  16. Slow Cooked Beef Tips with Gravy | Blogghetti

    […] 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 […]

  17. Pam

    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?

  18. PingkiiInHawaii

    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!

  19. Kate

    5 stars
    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!

  20. mary eckels

    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..

  21. Leslie

    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 🙂

  22. Stephanie

    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!

  23. Sue

    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!

  24. Jennifer

    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.

  25. Jack

    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.

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