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
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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.
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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.
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Serve with Mashed Potatoes.
Wanda says
July 10, 2014 at 4:54 amPlease 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
December 26, 2014 at 1:45 pmI agree, I need some perfect mashed potatoes now that the tri tip roast is almost done…..
Lisa says
August 17, 2014 at 2:53 pmThis recipe is one of my family’s favorites! Comfort food to the max!
Jen C says
September 12, 2014 at 1:23 pmI 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
September 18, 2014 at 6:43 pmSorry, I’m in Canada and have never heard of tri tips. What are they??
Lauren says
September 18, 2014 at 7:36 pmIt’s a cut of meat. You can use just stew meat.
Nancy says
September 18, 2014 at 8:07 pmI’m also in Canada, here I think top sirloin would be similar.
Lisa Austin says
September 23, 2014 at 6:13 pmDo you cover it with a lid once you put it into the oven?
Samantha says
October 22, 2014 at 11:16 amHey 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
November 1, 2014 at 7:08 amI 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
November 2, 2014 at 8:14 pmYes!
Sue says
January 10, 2015 at 9:31 pmReally 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
January 18, 2015 at 10:17 amMaking this right now and the kitchen smells wonderful! Thank you for the recipes.
Robin says
January 19, 2015 at 6:53 pmWe 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
January 25, 2015 at 7:31 amThis was fantastic! The gravy was awesome and the beef was perfect. Its my new “go to” roast recipe.
Tiffany wood says
February 13, 2015 at 5:27 amdid you bake in the oven covered or uncovered?
Bev says
March 22, 2015 at 7:39 pmKids 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
March 24, 2015 at 6:30 amis the can of water 1 cup?
cathy fad says
March 25, 2015 at 10:14 amNever heard or have seen tri tip roast in Pa….
Sue says
April 4, 2015 at 4:51 pmThrew this together this afternoon and just consumed it for dinner! Delicious!
Used grass-fed stew beef.
Now Pinned in Keeper Recipes!
Tricia says
April 19, 2015 at 7:40 pmCan 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
June 1, 2015 at 7:15 amI made this on Saturday and it was AMAZING!! Thanks!
Abby says
June 8, 2015 at 11:17 amOH 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
September 6, 2015 at 12:13 pmI 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
November 17, 2015 at 5:55 pmI 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
December 2, 2015 at 6:48 amSo, 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
December 3, 2015 at 2:27 pmThis 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
December 3, 2015 at 11:02 pmVerdict: Excellent! The meat was so flavorful and tender. A keeper.
Thank you!
Sandy says
January 3, 2016 at 3:35 pmI 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
January 5, 2016 at 9:23 amHow do I fix it in a crockpot
Bev says
February 2, 2016 at 10:29 amI 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
August 12, 2016 at 7:30 amI 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
August 14, 2016 at 1:46 pmYES! It should work fine 🙂
Marilyn Brennan says
September 19, 2016 at 3:51 pmThis is one of my very favorite recipes of yours. Turns out perfectly every time!!
Martha Turek says
November 11, 2016 at 2:29 pmWe loved this !
Nancy Ziesmer says
November 14, 2016 at 8:09 pmCould you do this in a slow cooker instead of the oven, just let it cook all day?
Lauren says
November 15, 2016 at 9:51 amYes! But adding the butter and flour at the end might not thicken it as much in the crockpot. Thats the only difference.
PingkiiInHawaii says
November 15, 2016 at 6:01 pmThis, 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
November 15, 2016 at 9:21 pmSo glad you found me on Pinterest 🙂
Kate says
November 28, 2016 at 1:06 pmI 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
November 28, 2016 at 4:42 pmgreat 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
December 13, 2016 at 2:07 amThey do not sell that cut of beef where I live. Or is there another name for it?
Leslie says
December 19, 2016 at 4:08 amThis 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
December 19, 2016 at 9:40 amOmg this is the bomb! Made it twice never heard of tri tip but thanks for posting my number one go to now!
Stephanie says
December 24, 2016 at 7:52 pmI 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
December 24, 2016 at 7:54 pmRolls*…. I must be in a happy food coma! ????
DC says
January 5, 2017 at 5:25 pmJust made this tonight and we Loved it!!
Sue says
January 8, 2017 at 12:35 pmThis 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
February 25, 2017 at 3:41 pmTrying this soon! Do you cook this in the oven with the lid on or off?
Sarah says
February 26, 2017 at 12:41 pmCovered or uncovered in the oven? I don’t see it in the recipe. Thanks, making this tomorrow night.
Jo Newcomb says
February 27, 2017 at 11:01 amYum
Jennifer says
April 6, 2017 at 5:50 amI 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
April 7, 2017 at 2:14 pmIs there a way to make the heavy without using flour, a gluten free version?
Jennifer says
April 7, 2017 at 2:18 pmIs there a way to make the gravy without using flour, a gluten free version?
Lauren says
April 9, 2017 at 7:56 pmTry a little cornstarch dissolved in cold water. It won’t be the same, but it’ll thicken it right up.
Jack says
June 18, 2017 at 4:21 pmAm 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
August 13, 2017 at 6:54 ama link to your perfect mashed potatoes would be great. Should have made it a hot link above
Lauren says
August 14, 2017 at 6:44 amThey’re right here: http://www.laurenslatest.com/perfect-mashed-potatoes-just-in-time-for-thanksgiving/