This small slow cooker Tri-Tip roast is perfect for two and a delicious lazy Sunday dinner for two. It only takes a few minutes to prepare the ingredients so you can set it and forget it until mealtime. Depending on your appetite, you can have enough leftovers for cold Tri-Tip sandwiches for lunch the next day, yum!
Ingredients and Substitutions
- One pound Tri-Tip roast: Tri-Tip is a wonderful cut of beef to cook slow and low. For the best flavor choose a cut with some nice marbling running through it. I buy packaged one-pound Tri-Tip from Ralph's grocery, but if you can't find it in your area, ask the meat counter if they can cut one for you. You can also buy a larger tri-tip roast and cut it in half, freezing the other half for cooking later.
- Salt and Pepper seasoning: A mix of ground pepper and salt is a simple rub to bring out the flavor. You can add garlic powder or other dried seasonings to your personal taste.
- Beef Broth: I love using "Better Than Bouillon" beef base for the broth.
- Steak sauce: I've used A-1 steak sauce forever. You can also substitute Worcestershire sauce and add it to the beef broth.
- Onion: Use yellow, white, or brown onions.
- Potatoes: Baby red potatoes,fingerling, or any other potato works. If you use larger potatoes slice them into smaller pieces so they cook properly.
- Add 2 or 3 ounces of dry red wine to the slow cooker.
- Chop of fresh garlic added on top of the Tri-Tip.
- Add chopped carrots for a true one-pot meal.
See the recipe card for quantities.
Season both sides of the Tri-Tip roast with salt and pepper.
Rub the steal sauce onto the seasoned trip tip roast.
Place the onion in a 3-quart slow cooker. Place the seasoned tri-tip on top of the onions.
Pour the beef broth into the slow cooker, avoiding washing away the seasoning on top of the tri-tip roast. Add the baby red potatoes.
Cover and cook on low for 8 hours. Use a meat thermometer to check that the tri-tip reaches a minimum temperature of 165 °F.
If you enjoy this roast recipe you might also like my slow cooker beef stew for two.
- 3-quart slow cooker is the perfect size for 1or 2 people.
- Tongs make flipping and transferring meat easy.
- The Duralex Bowls are simply the best.
- If you only have one Measuring Cup it should be a 2 cup version.
What to Serve with a Tri-Tip Roast
Leave the potatoes out of the recipe and instead serve with roasted fingerling potatoes or garlic mashed potatoes.
Store leftovers in a covered container and refrigerate for up to 2 days. To freeze the roast, wrap tightly in saran wrap and freeze for up to two months.
Should you brown the roast before cooking in a slow cooker?
You don't need to brown the roast before cooking in a slow cooker. Because the meat is not fully submerged it will still brown in the slow cooker. I did'nt brown the roast for this recipe and you can see that it still browned just fine.
A tender trip tip roast perfect for two. This small-batch roast cooks up beautifully in a 3-quart slow cooker.
- ½ onion, chopped coarsely
- 1 tablespoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon A-1 sauce
- 1 ½ cups beef broth
- 10-12 baby red potatoes
- Season both sides of the tri-tip with salt and pepper.
- Rub the A-1 sauce onto the seasoned trip tip roast.
- Place the onion in a 3-quart slow cooker.
- Place the seasoned tri-tip on top of the onions.
- Pour the beef broth over the tri-tip.
- Top with the baby red potatoes.
- Cover and cook on low for 7-8 hours.
- If adding red wine, pour over trip-tip before adding the beef broth.
- Chopped garlic cloves can be added with the potatoes.
Serving Size:¼ pound
Amount Per Serving: Calories: 834Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 972mgCarbohydrates: 181gFiber: 17gSugar: 15gProtein: 22g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.