This 5-ingredient slow cooker dad’s day dinner is all about keeping things simple while still making your husband (and the rest of the family) feel completely spoiled. You literally toss a raw beef tri-tip into the crock, splash in a few pantry staples, and let it slowly turn into the kind of tender, flavorful roast that makes everyone hover around the kitchen. It’s inspired by the easy Sunday pot roasts so many of us grew up with in the Midwest, just pared down to the basics so you can enjoy the day instead of babysitting the stove.
Serve thick slices of the tri-tip with a spoonful of the rich, dark cooking juices over mashed potatoes, buttered egg noodles, or rice. Add a simple green side like steamed green beans, a tossed salad, or roasted carrots to round out the plate. Warm dinner rolls or crusty bread are perfect for soaking up the extra sauce, and if you want to make it feel extra special for Dad, finish the meal with his favorite pie or a pan of brownies.
5-Ingredient Slow Cooker Tri-Tip Dad’s Day DinnerServings: 6
Ingredients
2.5–3 lb raw beef tri-tip roast, trimmed but with a little fat left on
1 packet (about 1 oz) dry onion soup mix
1 cup beef broth (low sodium preferred)
1/2 cup Worcestershire sauce
2 tablespoons olive oil or vegetable oil
Directions
Place the raw beef tri-tip roast into the bottom of the slow cooker, fat side up if there is a thicker fat cap. This helps baste the meat as it cooks.
Sprinkle the dry onion soup mix evenly over the top and sides of the tri-tip, pressing it lightly so it sticks to the meat.
In a measuring cup or small bowl, whisk together the beef broth, Worcestershire sauce, and olive oil until combined. Pour this mixture all around and over the tri-tip so you see a dark, flavorful liquid splashing and pooling at the bottom of the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the tri-tip is very tender and easily shreds with a fork or slices without resistance. Avoid lifting the lid during cooking so the heat and moisture stay inside.
Once done, carefully transfer the tri-tip to a cutting board. Let it rest for about 10 minutes, then slice against the grain into thick slices or shred with two forks, depending on how your family likes it.
Skim off any excess fat from the surface of the cooking liquid in the slow cooker. Taste the juices and adjust with a splash of water or a pinch of salt if needed. Spoon the warm, dark juices over the sliced or shredded tri-tip when serving.
Variations & Tips
For picky eaters, you can keep the flavors very mild by using low-sodium beef broth and cutting the Worcestershire sauce down to 1/4 cup, then adding a tablespoon of brown sugar for a slightly sweeter, kid-friendlier taste. If your family loves garlic, add 2–3 cloves of minced garlic or 1 teaspoon of garlic powder to the broth mixture before pouring it over the meat. To turn this into more of a full one-pot meal, scatter 1–2 pounds of baby potatoes and a bag of baby carrots around the tri-tip before cooking (this will stretch the servings and is great when feeding hungry teens). For a sandwich night, shred the cooked tri-tip and pile it on toasted buns with provolone or cheddar and a drizzle of the cooking juices. If you prefer a thicker gravy, pour the hot cooking liquid into a saucepan, whisk in 1–2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, and simmer until thickened, then serve over the meat and mashed potatoes. Food safety tips: Always start with a fully thawed tri-tip; do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on the slow cooker as much as possible to maintain a safe cooking temperature. Use a meat thermometer if you’re unsure—tri-tip should reach at least 145°F for medium, but for this style of fall-apart roast, you’ll typically be well above that. Refrigerate leftovers within 2 hours of cooking, and reheat only the portion you plan to serve to at least 165°F before eating.
