There is nothing like super tender beef. However, a tri-tip slow cooker recipe makes the best! It is flavorful and juicy. Add some typical southwestern spices and you have yourself a unique and delicious dish. Enjoy!
Southwestern Crock Pot Tri Tip Slow Cooker
A spicy and flavorful southwestern tri-tip recipe to spice up the dinner table.
- 2 teaspoons extra virgin olive oil
- 3 lb. tri-tip roast
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro (optional)
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 + 1/8 teaspoon garlic powder
- 1/4 + 1/8 teaspoon onion powder
- 2 dashes ground cayenne pepper
- 1/2 cup gluten free beef broth (See [gluten free products list for brands|https://glutenfreerecipebox.com/gluten-free-products-list-page-2/)
- 1 Tablespoon chipotle salsa sauce (Bufalo brand) (or gluten free hot sauce and sugar/stevia, to taste)
- 1 teaspoon gluten free Worcestershire Sauce (Lea & Perrins)
- Salt, to taste
- 1/2 cup additional gluten-free beef broth
- 2 teaspoons potato starch (or cornstarch)
- Trim the tri-tip roast of excess fat.
- Preheat olive oil in a heavy 12-inch skillet and sear meat over medium-high heat until brown on all sides.
- Transfer roast to the crockpot/slow cooker.
- Sprinkle both sides of the roast lightly with each seasoning (oregano, cliantro, cumin, garlic powder, and onion powder). (Go extra light on the cayenne pepper or omit).
- Add 1/2 cup broth, chipotle sauce, and Worcestershire sauce and stir.
- Cover and cook on high for 4 hours or low for 8 hours
- Once the meat is fork tender, transfer it to a cutting board and slice against the grain. Leave the crockpot on high to keep the broth piping hot for thickening.
- Add 1/2 cup broth to the crockpot to create additional gravy, if desired.
- Combine the starch and water and slowly pour into the broth and stir until thick.
- Add sliced tri-tip back in pot and lower heat to "Keep Warm" until ready to serve.
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