There is something mighty comforting about a big cut of beef going into the slow cooker in the morning and coming out fork-tender by supper, especially when it takes only four simple ingredients to make it happen. This kind of no-fuss beef supper fits right in with the practical Midwestern way of cooking, where a good roast, a dependable crock, and a handful of pantry staples can feed a family well without much carrying on. Using a whole beef tri-tip gives you rich flavor and lovely slices or shreds once it has cooked down nice and tender.
Serve this tender beef with mashed potatoes, buttered egg noodles, or plain white rice to catch all those savory juices. It is just as good with green beans, glazed carrots, roasted root vegetables, or a simple cabbage slaw on the side, and any leftovers tuck beautifully into sandwich buns with a spoonful of the cooking liquid.
Slow Cooker 4-Ingredient Fall-Apart Beef Tri-Tip
Servings: 6 to 8
Ingredients
1 whole beef tri-tip roast, about 2 1/2 to 3 pounds
1 packet onion soup mix, about 1 ounce
1 cup beef broth
1/2 cup pepperoncini peppers with a little of their brine
Directions
1. Place the whole beef tri-tip in the bottom of the slow cooker insert. Sprinkle the onion soup mix evenly over the top, then pour in the beef broth and add the pepperoncini with a spoonful or two of brine.
2. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and pulls apart easily with a fork.
3. Transfer the beef to a cutting board and let it rest for 5 minutes. Slice against the grain or shred into large pieces, then return it to the cooker juices to keep it moist.
4. Spoon the beef and juices onto plates and serve hot with your favorite sides.
Variations & Tips
Add potatoes and carrots: If you want a true one-pot supper, scatter baby potatoes and thick carrot chunks around the roast before cooking. They will soak up the savory juices and make the meal stretch even farther.
Make it richer: For deeper flavor, sear the tri-tip in a hot skillet with a little oil for a few minutes per side before it goes into the slow cooker. This extra step is not necessary, but it gives the finished beef a darker, roastier taste.
Use the juices well: Do not throw out the liquid in the crock. Spoon it over mashed potatoes, rice, or the beef itself, or chill it and skim the fat for a simple au jus the next day.
For sandwiches: Pile the shredded beef onto toasted sandwich buns and top with provolone or extra pepperoncini if you like. It makes a fine hot sandwich for busy weeknights or easy leftovers at noon.
Watch the salt: Onion soup mix and broth can both be salty, so it is best to taste the juices before adding any extra seasoning. If your broth is especially well-seasoned, use a low-sodium one to keep the flavors balanced.