Santa Maria Style Tri Tip Crock Pot Recipe

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.
2 tablespoon paprika, .5 tablespoon chile powder, 1 teaspoon cayenne, 1 tablespoon brown sugar, 1 tablespoon granulated sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoon dried rosemary, 1 tablespoon salt, 2 teaspoon black pepper, 3 lbs tri tip roast
In large skillet, heat up 2 tablespoon olive oil over medium-high heat and sear tri tip for about 5 minutes on each side.
2 tablespoon olive oil
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.
1 onion
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.
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!