Tri-tip in the slow cooker will result in melt-in-your-mouth, falling-off-the bone meat. The tri-tip from this recipe can be used is so many different ways. Like in a salad.
This is final recipe in my 5-recipe spring/summertime slow cooker series. To recap, Hamilton Beach featured my 5-Ingredient Slow Cooker Mac & Cheese recipe as a part of their 16 Best Spring & Summer Slow Cooker Recipes series. That got me thinking about how most people put their slow cookers away when the weather warms up. I use my slow cooker year-round and I want you too as well. All the recipes in my series were cooked in my Hamilton Beach Programmable 6-Quart slow cooker since they inspired this idea. I’ve honestly had so much fun creating the recipes in this series that I’ll probably keep going. Heck it is summer (almost) anyway.
Confession – this was my first time cooking tri-tip in a slow cooker. NAILED IT! No that is not a plastic bag. It’s a slow cooker liner. Whenever I find them on sale, I stock up. Unfortunately I haven’t been able to find them on sale since this winter but I found this rogue liner in the back of my pantry.
Holy cow. I know this is a bold statement but this was hands down the most tender beef I have ever cooked in a slow cooker. I don’t know if it’s the cut or if I just got the marinade and timing right but wow oh wow. This literally shred with one fork.
Clearly you can do whatever you want with this. I’m leaning myself out for a photo shoot this weekend so I decided to turn mine into a nice tri-tip ‘cobb’ salad.
1 cup lettuce
3 hard-boiled eggs, diced
1 avocado, fanned
1/2 pint cherry tomatoes, sliced
1/2 bell pepper & 1 small onion, sliced & sautéed
1/4 cup red cabbage
The dressing. I didn’t intend on sharing the recipe for the dressing but it came out so good, here you go!
1 bunch cilantro, stems removed
½ cup fat-free Greek yogurt
2 garlic cloves, minced
2 tbsp apple cider vinegar
2 tbsp evoo
Juice of 1 lime (2-3 tbsp)
Pinch of salt
Add all ingredients to a food processor & blend until smooth.
This is also great in tacos, burritos, or served as a main dish.
- 2-3 lbs tri-tip
- 4 ounces diced green chilies
- ¼ cup low-sodium soy sauce or coconut aminos
- ¼ cup orange juice
- 2 tbsp evoo
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp cumin
- 1 tbsp garlic powder
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- ½ tsp cayenne
- 1 tsp liquid smoke (optional)
- Add tri-tip to the bottom of the slow cooker.
- Add diced green chilies on top.
- In a small bowl, mix together remaining ingredients until well blended.
- Pour on top of tri-tip.
- Cook HIGH 4-5 hours or LOW 8-9.