Fork Tender Slow Cooker Tri-Tip Roast for Two

3-quart slow cooker recipe


½ onion, chopped coarsely 1 tablespoon ground black pepper 1 teaspoon kosher salt 1 tablespoon A-1 sauce 1 ½ cups beef broth 10 baby red potatoes Optional: 1/4 red wine

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Large Radish
Large Radish

Season both sides of the tri-tip with salt and pepper. Rub the A-1 sauce onto the seasoned tri-tip roast. 

Preheat a 3-quart slow cooker and spray the inside with vegetable spray. Place the onions on the bottom of the slow cooker and then 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.

Serve with roasted vegetables and homemade gravy. Leftovers can be used to make cold beef sandwiches.

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