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tri tip steak with peppers, green beans, and rice

Slow Cooker Tri-Tip Steak

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Course Main Course

Ingredients
  

  • 3 lb tri tip roast
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp oil
  • 2 cups beef broth
  • 1 packet onion soup mix
  • 2 tbsp Worcestershire sauce
  • cornstarch slurry, optional (2tbsp cornstarch, 1/4 cup reserved slow cooker liquid)

Instructions
 

  • Salt the roast generously on all sides, and leave it on a plate at room temperature for 45 minutes
  • Combine the black pepper, garlic powder, and onion powder. Spread the mixture on all sides of the roast
  • Preheat a skillet over medium-high heat with oil. Sear the roast on both sides for 2-3 minutes each until golden brown
  • Combine beef broth, onion soup mix, and Worcestershire sauce in the slow cooker pot. Add the roast, spooning a few spoonfuls of the liquid over the top of the roast
  • Cook on high for 4-6 hours or low for 7-8 hours
  • Transfer the roast to a cutting board, and let it rest for 5-10 minutes before shredding or slicing it
  • If you’d like thicker liquid, add the cornstarch slurry to the slow cooker pot. Stir, and let sit for about five minutes until thickened

Notes

*Slow Cooker Pepper Steak by Carol is licensed under CC BY-ND 2.0
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