How to Cook a Beef Loin Tri Tip Steak in a Crock-Pot

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Things You'll Need

  • Vegetable oil

  • Saucepan

  • Tongs

  • Slow cooker

  • Liquid, such as soy sauce, beef broth, barbecue sauce, beer or salsa

  • Meat thermometer

Use beer as a braising liquid.
Image Credit: Hemera Technologies/ Images

Tri-tip steaks are cut from tri-tip roasts, which come from the sirloin portion of a steer. These steaks are relatively inexpensive, but still tender and loaded with flavor. They're generally prepared using a dry-cooking method, such as grilling or roasting, but you can cook them in a slow cooker, too. They'll cook faster than large roasts, so check them every 30 minutes for doneness.


Step 1

Pour a bit of oil in a saucepan and heat it over medium-high heat. Add the steaks and brown then on both sides.

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Step 2

Transfer the steaks to the slow cooker. The steaks should fill the slow cooker by one-half to three-fourth full. If you are cooking just one or two steaks in a slow cooker, choose a small 2-quart size cooker. For more steaks, use a medium-size cooker.

Step 3

Pour enough liquid into the slow cooker to partially cover the meat. Slow cookers essentially braise meat, which slowly adds flavor and tenderness. Without liquid, the slow cooker may dry out the meat. Use beef broth, beer, soy sauce, salsa, barbecue sauce or a blend of ingredients for the liquid.


Step 4

Cook the steak on low for three to four hours, depending on the amount of meat in the slow cooker, or until a meat thermometer placed in the steak registers 160 degrees Fahrenheit. The meat should be very tender when done.

Step 5

Transfer the cooked steak to a serving dish and pour the sauce over it.


The type of sauce you add to the tri-tip steak depends on how you want to use the steak. By braising the steak with salsa, chiles and lime juice, you've got a starter for fajitas. Serve steak braised with soy sauce, ginger and garlic over rice with steamed vegetables. Or use bottled marinades or fruit juice.


Leftover tri-tip steak can be safely stored in the refrigerator, so long as you store it within two hours of serving it and use it within three or four days, according to the USDA. Make sure your fridge is set at 40 F to keep food safe and cold.


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