Crock Pot Barbecued Tri Tip

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Spring 2015

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Crock Pot Barbecued Tri Tip
2 lb. Raley's Beef Tri Tip California raised USDA choice
1 large onion peeled and sliced
3/4 cup prepared barbecue sauce
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. black pepper
Trim all visible fat from meat and place in Crock Pot; top with onion slices. Combine remaining ingredients in a small bowl; pour over meat. Cover and cook on HIGH for 4 hours or on LOW for 8 to 10 hours. Remove meat from Crock Pot and cut into thick slices. Spoon onions and sauce over meat.

Makes 6 to 8 servings.
Nutritional Information:
320 calories, 23 g protein, 23 g total fat (9 g sat.), 8 g carbohydrate, 1 g fiber, 4 g sugar, 75 mg cholesterol, 1000 mg sodium


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I'm new to cooking. Do I need to add water before I put tri tip in crockpot? I did BBQ chicken the other night on high for 3.5 hours and it was really dry.

Comment Number: 6432


Slow cookers are great but there is a learning curve. Generally, you don't need to add any additional liquid if you're wanting to roast something. I've cooked meatloaf in a slow cooker without any additional liquid. But usually, you need to add 1/2 to 1 cup of liquid, depending on what you're cooking. Usually with the long slow cook excess moisture accumulates anyway so you don't need to add a lot. I'm not sure why your chicken was dry as a slow cooker is a moist heat. Maybe you overcooked it? Remember, the average cooktimes are 4 to 5 hours on HIGH and 8 to 10 hours on LOW.

Comment Number: 6437


Great recipe when the BBQ is not an option,; perfect on a cold rainy day. Left overs for scrumptious sandwiches !

Comment Number: 6598


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