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Protocol: Tri-Tip Pot Roast (Slow Cooker)

Protocol: Tri-Tip Pot Roast (Slow Cooker)

Category: proteins Tags: #beef #slow-cooker #batch-prep #high-protein #comfort-food Version: v0.1 Created: 2025-12-30 Servings / Yield: 6-8 servings (from ~500g tri-tip portion) Prep time: 20 min Cook time: 6-8 hours (low) or 4-5 hours (high) Tools: slow cooker (6-8 qt), cast iron skillet, instant-read thermometer

Goal / Why this exists

Transform tri-tip from a slicing roast into fork-tender, pull-apart pot roast. Tri-tip is leaner than chuck but the long braise breaks down connective tissue while the vegetables and braising liquid keep it moist. Perfect hands-off weekend batch cook.

Ingredients (prefer grams)

For the meat:

  • 450-600g tri-tip, cut into 3-4 large chunks (fist-sized)
  • 10g kosher salt (Diamond Crystal)
  • 4g black pepper
  • 15g (1 tbsp) vegetable oil for searing

For the braise:

  • 1 large onion (~200g), quartered
  • 4 cloves garlic, smashed
  • 3 carrots (~200g), cut into 5cm chunks
  • 3 celery stalks (~150g), cut into 5cm chunks
  • 450g baby potatoes or Yukon gold, halved (optional)
  • 240ml (1 cup) beef broth
  • 60ml (¼ cup) soy sauce
  • 30ml (2 tbsp) Worcestershire sauce
  • 15ml (1 tbsp) tomato paste
  • 2 sprigs fresh thyme or 2g dried
  • 2 bay leaves

Method (timed steps)

Prep & Sear

  1. Cut tri-tip into 3-4 large chunks, roughly fist-sized. Pat dry.
  2. Season generously with salt and pepper on all sides.
  3. Heat cast iron over high heat until smoking. Add oil.
  4. Sear chunks 2-3 min per side until deep brown crust. Work in batches if needed — don’t crowd. Transfer to slow cooker.

Build the Braise

  1. Reduce heat to medium. Add onions to the same skillet, scraping up fond.
  2. Cook onions 3-4 min until slightly softened and picking up color.
  3. Add garlic, tomato paste. Stir 1 min until fragrant.
  4. Deglaze with beef broth, scraping all the good bits.
  5. Pour skillet contents over the meat in slow cooker.
  6. Add soy sauce, Worcestershire, thyme, bay leaves.
  7. Nestle carrots, celery, and potatoes around the meat.

Braise

  1. Cook on LOW 6-8 hours or HIGH 4-5 hours. Meat is done when it shreds easily with a fork and internal temp is 195-205°F.
  2. Remove bay leaves and thyme stems before serving.

Finish

  1. Taste braising liquid — adjust salt if needed.
  2. Shred or chunk the meat as desired. Serve with vegetables and plenty of the braising liquid.

Success criteria

  • Meat shreds easily with fork — no knife needed
  • Internal temp 195-205°F (collagen fully broken down)
  • Braising liquid is deeply savory (soy + Worcestershire do the work)
  • Vegetables soft but not disintegrated
  • No dryness despite tri-tip being leaner than chuck

Variations

Asian-Style:

  • Replace Worcestershire with 30ml mirin
  • Add 15g fresh ginger, sliced
  • Add 1 star anise
  • Finish with sliced scallions and sesame oil

Spicy:

  • Add 2-3 dried chiles de arbol or 5g gochugaru to the braise
  • Finish with hot sauce

Beer Braise:

  • Replace half the beef broth with dark beer (stout or porter)
  • Adds malty depth

Nutrition (approximate)

Per serving (1/6 of pot roast with vegetables, not including potatoes):

  • Calories: 280-320
  • Protein: 28g
  • Fat: 12g
  • Carbs: 12g (from vegetables)

With potatoes, add ~80 calories per serving.

Storage & reheat

Refrigerator: Keeps 5 days in airtight container with braising liquid. Actually improves overnight as flavors meld.

Reheating:

  • Best method: Stovetop in a covered pot over medium-low, adding a splash of broth if needed. 10-15 min until heated through.
  • Quick method: Microwave covered, 2-3 min, stirring halfway.

Freezer: Portion with liquid into containers. Freezes well for 3 months. Thaw overnight in fridge.

Notes

  • Tri-tip is leaner than chuck, so don’t skip the sear — it adds crucial flavor.
  • Keep the chunks large; they’ll shrink during braising.
  • The soy sauce + Worcestershire combo gives deep umami without needing wine.

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