Beef/Lamb · Recipes

Melt in Your Mouth Tri-Tip Pot Roast

We have this local butcher shop where I love to go and browse their case of fresh cut meat.  If you’re a carnivore, this place is irresistible.  I typically go there with every intention of browsing and find myself shoveling out my week’s allowance to buy beautifully marbled steaks or loins of lamb.

I may be due for an intervention.

During my last trip to the shop I met a very nice gentleman who was waiting for the butcher to cut his selections this way or that.  He asked me about my non-existent husband whom I played off as if he were busy working.  As we continued waiting for our orders (and my dream of being a stay at home cook rattled in my brain), he pointed out several cuts of meat to me.

“I am in here at LEAST twice a week.  My favorite thing over here you ask?  Why, the tri tip of course.  It’s underrated in my opinion.  Slow cook that thing and it’ll be the best thing you’ll ever eat.”

Yes-siree-bob, I added tri tip to my order as well.  I had the butcher cut four pounds of the stuff in half, went home, and slow cooked the heck out of ’em.  Two ways!

My first method involved browning the outside of the meat, seasoning and roasting it in the oven (on low) over the course of many hours.   The tri tip turned out flavorful but tough.  I was not satisfied.  I readied my second chunk of tri tip for a slow, low simmering bath.  I made sure the entire roast was covered in broth and let it do it’s thing while I was at work.  Man, do I ever love that smell.  You know, the smell where you come home after a long day at work, ready to ice your dogs and kick back and enter a home full of aromas so good that you want to lick the air.

This method of cooking turned out perfect.  The meat was tender, moist and super flavorful.  This recipe is a new “set it and forget it” favorite for me.

Melt in Your Mouth Tri-Tip Pot Roast

Rating: 51

Prep Time: 20 minutes

Cook Time: 8 hours

Yields: Serves 4-6

Melt in Your Mouth Tri-Tip Pot Roast


  • 2-3 pounds of tri tip or beef rib meat (leave the bone on during cooking then remove before eating to give your broth a flavor bonus)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon or so of butter
  • 1/4 cup flour
  • salt and pepper, as desired
  • 1 medium yellow onion, peeled and quartered
  • 3 or 4 carrots, cut into chunks
  • 2 stalks celery, chopped (optional)
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 3 cups beef or chicken broth
  • 1/2 to 3/4 cup of red wine, reserve for sipping
  • Worcestershire sauce


  1. Pat the meat dry, sprinkle with salt and pepper then dredge in flour. Heat the oil and butter in a large pot. Add the meat and brown on all sides over medium heat. You really don't want to cook your meat. You're just giving it some color. Remove the meat from the pot and place on the side.
  2. Add the onions, carrots and celery (if using) and saute for a couple of minutes while stirring occasionally. You may need to add another tablespoon of oil if your pan seems too dry. Pour in the wine and scrape the yummy browned bits on the bottom of your pan as the wine evaporates. Place your meat back into the pot then add your broth, Worcestershire sauce, more salt and pepper (I recommend more pepper than salt just because the wine has a lot of salt in it already) until your meat is mostly covered. Place your fresh sprigs of herbs lightly on the top. Bring your pot to a boil then allow it to simmer, covered, for at least 3 hours (I prefer to leave mine overnight for a good 6-8 hour simmer - crock pots work great for this).
  3. Make sure you check your roast from time to time. Try not to disturb your roast by doing so (no flipping please) but check to see if there is enough liquid to cover the meat. Add more if there isn't. Remove your sprig twigs and any bones before serving.


The broth is pretty darn good as-is, but if you're an au jus person like I am, I recommend taking some of your broth from the crock pot and placing it in a small pan. Cook the stock over medium heat until it reduces by half. Add more pepper, salt and thyme. Drench your entire plate in it or serve it on the side. Yum!

Please note:  The top recipe image does not belong to me.  This image belongs to Running Upward.  Thank you for taking such a nice picture of your tri tip pot roast where I failed to do so myself.  She added feta and sun-dried tomatoes to her pot roast too.  Yum!

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17 thoughts on “Melt in Your Mouth Tri-Tip Pot Roast

  1. tri tip is now at the top of my list. I usually just pick a cut that looks good, and have no idea what to do with it. now I do. lol

  2. That’s funny, I to pot roast my tri tip, only I like to add a few pieces of stew meat as filler, with lots of carrots and potatoes, today I used beef broth,if I’m after a stew I add lots of broth with dark gravy mix,then add fresh corn in the last two hours, if I’m just wanting a roast I don’t use as much broth, but after I use what’s left for gravy with homemade taters.

    1. That’s a great question, Amanda! I simmered mine on the stovetop, so I’m not sure. Some of my other roasting recipes start meats at a higher temp then lower, to 350 degrees or so.

  3. I went to the store looking for a corned beef roast. No luck. Being alone you have to look for ways to use you food wisely. I bought some cabbage for coleslaw tonite, but I won’t use it all. However, stick it in a pot with red potatoes, and carrots slowly cooked and viola!

    Stuck now with only a 2.5lb tri-tip I’M SOOOO LOOKING FORWARD TO THIS RECIPE!!! Sounds fantastic. Thanks for your insight to what I thought was a deems and now is a blessing. All for now…dB)>

  4. I just bought my first tri tip. It’s only 1.52 lbs and I don’t know how long to cook it in my Crock-Pot. Help!!!

    1. Congratulations! Typically you can cook most meats 6-8 hours on low or 3-4 hours on high (the amount of meat doesn’t necessarily change this). It’s always a good idea to test your new crock pot so you can get to know your new equipment first. Some crock pots run hot, others run cool.

  5. I have question what other replacement ingredient like onion is there, I was thinking fennel for celery bit and something that doesn’t give whiplash later effect that onion gives, onion is suppose to tenderizer or softener for meat, So what other vegetable does that? Squash?
    Is there a Slow cooker recipe to give me general idea its you add meat, or precooked part of meat before add the other ingredients not sure how it goes. I never had to work with slow cooker. I don’t know the joys.

    1. First, I had to giggle at your “whiplash” comment! 🙂

      Caroline! I’m so excited for you to experience a slow cooker. It’s a life saver! When you first buy one, make sure you’re around to watch what you’re cooking. Just like ovens, some slow cookers run hotter than others. You’ll need to get to know yours.

      As far as your onion comment goes, I don’t know how much tenderizing it does. Onion serves as an aromatic and helps flavor the meat and juices. Your idea of replacing onion with fennel is a great idea! You may also want to use shallots or clean leeks. Otherwise you can always omit the onion and stick with carrots and potatoes! Make it your own. Best of luck!

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