At one point I had three electric slow-cookers, but I’m down to two now. One would think that having this many would mean that I use them a lot. One would think that, now wouldn’t they?
(All links open a new page, so you won’t lose your spot when you look around! Get information on gardening and cultural traditions, recipes, stories, and more!)
I use my slow-cookers in fits and spurts. Sometimes I’ll have both filled to the rim with slowly simmering deliciousness, and then months and months (okay, years) will go by and I haven’t budged them from their hiding place in the cabinet.
Whenever I do remember to put them to work, I’m never disappointed with the end result. The slow and low cooking process gives ample time for flavors to blend and meats to become tender. I’ll often turn them on at night and wake up to the delicious aromas filling the house in the morning. That means dinner is ready before I even leave the house for work. A simple warm up when I get home is all it takes to have everything ready.
One of the other wonderful things about slow-cooker meals is that the recipes for them are often pretty simple. This one is SUPER simple. Only a few ingredients get mixed together and poured on top, and then the magic of low heat and time does the rest. The tri-tip eventually falls apart in a tangy sauce that’s perfect for soaking up with chunks of bread.
Some quick notes before you begin:
Beef tri-tip cuts can be rather fatty, so you’ll want to trim the excess off to keep it from being overwhelming. Save those scraps of fat, though! You can render them and other fat chunks from pork, chicken, etc. for your own homemade lard. I often make my pie crusts with half butter, and half mixed rendered fats for a delicious pastry that resists shrinking. Trust me, this stuff is liquid gold.
Tri-tip is not always a common cut to find, so any other beef roast meant for moist cooking is a suitable substitution.
I used A-1 steak sauce and KC Masterpiece Barbeque sauce for this, but feel free to use whatever your preferred brands are.
Choose a beer that has a lighter flavor. You may like to drink those ungodly bitter IPAs (I’m not a fan), but the bitter flavor intensifies during cooking and will overwhelm the other flavors.
Slow Cooked Barbeque-Beer Beef Tri Tip Recipe
- 1 beef tri tip roast (they are usually 3 – 4 pounds)
- 1/2 cup barbeque sauce
- 1/2 cup steak sauce
- 1 cup beer (a lighter colored variety will be best)
Place tri tip into your slow cooker. Mix the remaining ingredients together in a bowl, then pour over the roast. Turn the meat so that it is coated on all sides. Turn the meat so that the fatty side is up.
For best flavor, allow the meat to marinate before cooking for at least an hour. If you want to marinate for a longer time, place the meat in the refrigerator then allow it to sit at room temperature for an hour (this allows the meat fibers to “relax” before cooking and leads to more tender results).
Set the slow-cooker to low and cook for 7 to 8 hours. I find that letting the roast cool in the pot while still covered lets it become fall-apart-tender. This is why I often run my slow-cooker overnight, turn it off in the morning, and let it sit until the evening. The long slow process really makes a huge difference in flavor and texture! You can also eat it once the cooking is done if you don’t want to wait! Enjoy!
4 thoughts on “Slow Cooked Barbeque-Beer Beef Tri Tip”
Kalo Mina, Dorie!
Yes, that’s alot of slow-cookers! 🙂
LikeLiked by 1 person
Yes it is! Lol! My husband and I each had one before we married, and then we were gifted a third. I think I gave the last one away to my oldest son (maybe?? 😀 ) but I’ve kept the others to do larger batches of cooking all at once!
LikeLiked by 1 person