0
You have 0 items in your cart

Slow Cooked Tri Tip Roast with Gravy

5 from 18 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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

Share a Comment

Your email address will not be published.

Recipe Rating




189 Responses
  1. Erin

    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!

  2. Julie Dixie

    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!

  3. Mackenzie

    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. 🙂

  4. Casey

    5 stars
    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!

  5. Deneen

    5 stars
    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.

  6. Nancy

    5 stars
    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😀👍🏼😀😀

  7. Stacey

    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!

  8. Debbie Donovan

    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

  9. Greg

    5 stars
    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!

  10. Miss B

    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.

      1. Miss B

        5 stars
        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.

    1. Lauren

      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.

      1. Momof2

        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!

  11. One Month of Crockpot Meals! | Lauren's Latest

    […] 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. […]

  12. Kristi Collier

    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.

  13. Swiss Steak Over Mashed Potatoes | Lauren's Latest

    […] 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 […]

  14. Laura

    5 stars
    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.

  15. Katie Parsons

    Tried this recipe…very easy and my boys loved it! My son was thrilled that there was not a cooked carrot in sight! Lol!

  16. Amanda Treon

    5 stars
    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!)

  17. Melissa Moyers

    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!!

  18. Suzanna

    5 stars
    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!!

  19. Cheryl B

    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!

  20. Elizabeth

    5 stars
    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.

  21. Miss B

    5 stars
    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.

  22. Julie

    5 stars
    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!

  23. doris

    5 stars
    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

“logos”