Slow Cooker Tri-Tip Roast
This slow-cooked tri-tip roast delivers tender, flavorful beef enhanced with garlic, rosemary, and oregano. The roast is seared to seal in its juices, then simmered in beef bone broth until it’s fall-apart tender, making it an ideal savory centerpiece for any meal.
Servings 6 people
Ingredients
- 3 lbs of tri-tip roast
- 1 ½ tsp salt
- 1 tsp ground black pepper
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried rosemary
- ¼ cup all-purpose flour optional
- 4 cloves of garlic
- 2 cup of beef bone broth
Instructions
- If your slow cooker has a saute function, turn the heat to high. If not, heat a large skillet over medium-high heat to sear the tri-tip. This is an optional step, but searing the meat locks in the flavor of the roast.
- Season the tri-tip generously with the spices, then coat all sides with the tapioca flour.
- When the pan is hot, add 3 Tbsp of extra virgin olive oil and add 4 crushed cloves of garlic, flipping the garlic over so that it doesn’t burn. Remove the garlic pieces once they have cooked in the oil.
- Add the roast to the pan and sear for 3-4 minutes on each side until a crust forms on the surface of the roast. Add back the garlic cloves and 2 cups of bone broth to the slow cooker. Add the lid, set the heat to low, and cook for at least 8 hours.
- Once complete, use two forks to pull the meat apart to shred it.
- Serve and enjoy!