Crock Pot Tri-Tip
A simple and easy recipe for flavorful tri-tip. We use this recipe for shredded open-faced sandwiches with gravy; Shredded French dip sandwiches; and our shredded tri-tip fajitas.
Prep Time30 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: crock pot tri-tip, shreaded tri-tip fajita, shreaded tri-tip french dip sandwich, Shredded tri-tip sandwich, tri-tip
Cost: $20.00
- 3 lb Tri-tip Trim and remove excess fat.
- 1/2 bag Lipton Onion Soup Mix reserve the other 1/2 bag when making french dip sandwiches.
- 1/8 cup good red wine Always, use a wine you enjoy drinking.
- 1 medium-sized yellow onion quartered and sliced
- 1 can 14.5 ounce can of beef broth
- 2 cloves garlic chopped
- salt and pepper to taste
Trim fat from tri-tip season with salt and pepper to taste, and place in your crockpot.
Sprinkle 1/2 bag of Lipton onion dry soup mix. Reserve remaining soup mix.
Add sliced onions and chopped garlic on top of tri-tip
Pour the can of beef broth over tri-tip and seasonings.
Add red wine
Seal (if your crockpot has this feature) crockpot and set to low for 8 hours or on high for 4 hours. Tri-tip is done when it shreds easily with two forks.
Carefully, remove tri-tip from your crockpot to a pyrex baking dish, cover with foil and allow to rest for 10-15 minutes.
Reserve all of the juice and remaining ingredients to a large measuring cup, cover with foil, and use as an au jus sauce or us it to make our delicious french dip recipe.
We use this shredded tri-tip as a base for three of our recipes:
Shredded Tri-tip Hot Open-faced Sandwich
Shredded Tri-tip Fajita
Shredded Tri-tip French Dip Sandwich