Santa Maria Style Tri Tip Crock Pot Recipe

This tri tip crock pot recipe is dry rubbed with a savory sweet blend of seasonings, full of flavor and fall off the fork tender. With a gentle sear and a slow cook, turn an affordable cut of meat into a delicious meal the whole family will love. Use the shredded tri-tip roast in sandwiches, tacos, or topped on egg noodles, mashed potatoes or salads.

Today I’m showing you how to make one of my favorite cuts of beef in the slow cooker. The number one recipe on my site all year has been this top round roast in the slow cooker, which pairs perfectly with my air fryer brussels sprouts.

Tri tip roast and steak is very popular in California, since it was really made famous and brought to life in a small market in Santa Maria, California. It had previously only been used as ground hamburger meat, but the owner of the market decided to prepare the triangular cut of meat like a steak. And the rest, as they say, is history. Since it was made famous in California, it’s quite popular and widely available. We typically grill it throughout the year, but this slow cooker recipe may be my new favorite and the entire family devours it!

Jump to:

• Why this recipe works
• Ingredients
• Easy step-by-step directions
• How to serve
• Expert tips and recipe variations
• Santa Maria Style Tri Tip Crock Pot Recipe

Why this recipe works

• Minimal prep time and easy cooking method – Tri tip triangle roast is already a flavorful cut of beef, so it doesn’t need much to make it into a fantastic meal. Just a simple dry rub, a quick sear in a hot skillet, and a low and slow cook and you’ll have dinner on the table with ease!
• Tri tip meat can be used in a number if dishes! Use the shredded meat for beef tacos, beef enchiladas, warm tri tip sandwiches, topped on pasta with a bit of the au jus, or as a warm topping for a hearty dinner salad.
• Simple ingredients you most likely already have in your pantry. No need to run out to the store to make this recipe, and if you are missing an item or two, no problem. I’ll also share some ingredient substitutions below.
• Lean cut of beef packed with nutrients and protein. Tri tip steak contains less than 5 grams of fat and 19 grams of protein for a 4 ounce serving. So it’s a heart healthy nourishing meal that will leave you full and satisfied.

Ingredients

We are making a traditional west coast Santa Maria style tri tip rub, which will coat and season the cut of beef, giving it loads of flavor. Here’s what you need to make this slow cooker tri-tip roast.

• 2 tablespoon paprika
• ½ tablespoon chile powder
• 1 teaspoon cayenne
• 1 tablespoon each brown sugar and granulated sugar
• 1 tablespoon each garlic powder and onion powder
• 2 teaspoon dried rosemary
• 1 tablespoon salt
• 2 teaspoon black pepper

To cook the roast and turn it into the most flavorful tender meat, you’ll need:

• 2 ¼ cups beef broth or beef stock
• 1 onion, sliced
• 3 lb tri-tip

Easy step-by-step directions

Making this tri-tip recipe couldn’t be easier and only involves 3 steps.

First, you mix the dry rub together and rub it all over the tri tip. For best results, remove the beef from the fridge and let it come to room temp for at least 30 minutes. If you forget, no big deal though!

Next, you’ll do a quick sear in a hot cast iron skillet or sauté pan. In large skillet, heat up 1-2 tablespoon olive oil over medium-high heat and sear for about 5 minutes on each side. I know this involves an extra step (and unfortunately an extra pan to clean), but I promise it is worth it. The sear locks in flavor and juices and creates the most gorgeous coating.

Remove the beef from the pan and lower the heat to medium. Add the onion and about ¼ cup of beef stock to the pan, and scrape up any cooking bits from the pan. Cook the onion for about 3-4 minutes, just till tender and you’ve gotten all the yummy bits incorporated into the cooking liquid.

Add the cooked onions and cooking juices to the crock pot, then set the seared tri tip on top. Gently pour the remaining beef broth around the beef, trying to avoid pouring straight over it. Cover and cook on low heat for 5-6 hours. You can also cook on high heat setting for about 3 hours, but I have only recipe tested cooking this low and slow so cannot guarantee the same results.

Remove from the slow cooker and place on a cutting board or platter. The beef should be extremely tender and should almost fall apart when you lift it out of the crock pot. Let sit for a few minutes then shred and use however you wish!

How to serve

• Serve with warm corn tortillas and favorite taco toppings for Taco Tuesday
• Make a batch of buttery egg noodles and serve as a beefy meat ragu
• Load up in a flour tortilla along with cheese and jalapeno, and make delicious quesadillas.
• Serve over mashed potatoes and a green salad for a classic roast dinner
• Toast Kaiser rolls, and load up shredded beef with cheese and bbq sauce for a simple but hearty dinner sandwich

Expert tips and recipe variations

• Make a triple or quadruple batch of the Santa Maria dry rub and store in an airtight container. This will make the prep process even quicker for next time. It also works great on chicken breasts, pork chops or any other favorite cut of beef.
• Add potatoes and carrots halfway through the cooking process to make a complete meal in one.
• Make sure to store leftovers in an airtight container, along with some of the reserve cooking juices, in the fridge for 3-5 days. Reheat as needed.

I hope you enjoy this recipe and your family devours it! It’s great for meal prep lunches too, so if you’re trying to eat high protein foods and make healthy meals for yourself, this is a great option. Please consider leaving a comment and rating if you loved it! And check out more simple and easy beef and pork recipes below!

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