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.
Video
Notes
Although not necessary, browning the tri-tip before adding it to the slow cooker helps to develop a rich, deep flavor. It also gives the meat a more appealing color.
My recipe is basic and should appeal to most, however for more flavor combinations rub the tri-tip with a mix of your favorite herbs and spices before searing. Salt, pepper, garlic, and rosemary are classic choices.
While a slow cooker is great for tenderizing meat, overcooking can lead to a dry, tough result. Tri-tip should be cooked until it's just tender, about 6 hours on low for a 1- 1/1/2 pound roast.
A small amount of broth, wine, or even beer in the slow cooker will keep the tri-tip moist and flavorful during cooking. It also helps to tenderize the meat and creates a delicious sauce.
Cooking on low heat for a longer time will produce a more tender, flavorful roast. If you're in a rush, you can cook on high, but the result may not be as tender.
Once your tri-tip is cooked, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice the meat against the grain for maximum tenderness.
Don't forget about the delicious cooking juices in the bottom of the slow cooker! Skim off any excess fat, then serve the juices on the side as a sauce, or use them to make a gravy.