This 4-ingredient slow cooker tri-tip is the kind of easy Labor Day weekend meal that lets you enjoy the long weekend without standing over the stove. A beef tri-tip roast turns tender and flavorful as it cooks low and slow, and with just a few pantry-friendly ingredients, you get a hearty main dish that feels special enough for a holiday table but simple enough for a relaxed family supper.
Serve this tender beef with mashed potatoes, buttered corn, baked beans, or a crisp green salad for an easy holiday spread. It also makes wonderful sandwiches on toasted buns, and if you want to round things out for a crowd, fresh fruit, coleslaw, and a simple pasta salad all pair nicely with the rich, savory meat.
4-Ingredient Slow Cooker Labor Day Weekend Feast
Servings: 6
Ingredients
1 raw beef tri-tip roast, about 2 1/2 to 3 pounds
1 packet dry onion soup mix
1 cup barbecue sauce
1/2 cup beef broth
Directions
1. Place the raw tri-tip roast in the bottom of your slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the barbecue sauce and beef broth over the top.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and easy to slice or shred.
4. Transfer the roast to a cutting board, let it rest for 10 minutes, then slice against the grain or shred. Spoon some of the cooking juices over the meat before serving.
Variations & Tips
For picky eaters: If your family prefers a simpler flavor, use a mild, slightly sweet barbecue sauce and serve the beef sliced instead of shredded. That way everyone can add extra sauce at the table only if they want it.
Make it heartier: Add baby potatoes and thick carrot pieces around the roast at the beginning of cooking for a full one-pot meal. They soak up the flavorful juices and make serving dinner even easier.
Keep it juicy: Tri-tip can dry out if it is overcooked, so start checking for tenderness at the lower end of the cooking time, especially if your slow cooker runs hot. Resting the meat before slicing helps the juices stay in the beef where you want them.
Leftover idea: Tuck the sliced or shredded beef into sandwich rolls with extra barbecue sauce, or pile it over baked potatoes the next day. This is one of those recipes that tastes just as welcome at lunch as it does at supper.