Slow Cooker Tri-Tip Roast
Succulent tri-tip roast slow-cooked in beef broth and savory herbs. Garlic, rosemary, and thyme infuse the meat as it becomes tender enough to shred. Served on toasted buns with melted provolone cheese for a delicious French Dip style sandwich.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 10 min
- Servings
- 6
- Calories
- 500 per serving
- Temperature
- Low
- Difficulty
- advanced
- Season
- summer
- Cost
- $25
Ingredients
- 3 lb tri tip roast
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 2 tsp garlic (minced)
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 6 slices provolone cheese
- 6 count buns
Steps
- 1Rub roast with spices.
- 2Place in slow cooker; add broth around sides.
- 3Cook Low 6-7 hrs.
- 4Shred/slice.
- 5Serve on buns with melted cheese and jus.
dinner