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This Slow Cooker Tri Tip & Gravy recipe has the most tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes. Comfort food at its finest!

Sometimes the foods that I eat completely solidifies life decisions I’ve made. For example:

Fresh warm bread and butter means I will never do a low carb diet.

Brie cheese, whipped cream and alfredo sauce means I will never do a low fat diet.

My lack of self control means I will never do weight watchers.

And this meal right here means I will never ever become a vegetarian. One bite of these tri-tips and my decision was made. There is nothing better than super tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes on a rainy and cold day. NOTHING!! Ok, well maybe add some warm fresh bread and butter on the side and then we’ll talk.

Man oh man do I love food.

This meal was a very simple one with minimal ingredients. I used a tri tip roast cut into big chunks, onions, garlic, olive oil, beef consomme, water and spices. That’s it! Brown the meat and veggies, add the rest of the ingredients in and cook it off in the oven for a few hours. OR throw it all in the crock pot and enjoy the next 3 hours out of the kitchen. I thickened the gravy up with the old butter-flour trick and served the whole thing over mashed potatoes. PURE heaven, my friends!! Completely wonderful food coma bliss. Perfect for a Sunday dinner or a fancier weeknight meal.

Sorry–no step-by-steps today….it was cold and rainy therefore no light was in my kitchen when this blessed event took place. But I promise it’s easy.

Print Pin It 5 from 12 votes Slow Cooked Tri Tips & Gravy with Mashed Potatoes This Slow Cooker Tri Tip & Gravy recipe has the most tender beef with creamy gravy smothered all over a plate full of warm mashed potatoes. Comfort food at its finest! Ingredients 3 tablespoons olive oil 3 tablespoons olive oil

1 medium yellow onion diced 1 medium yellow onion diced

3 cloves garlic roughly chopped 3 cloves garlic roughly chopped

2 lbs. tri tip pieces or a 2 lb. tri tip roast cut into large pieces 2 lbs. tri tip pieces or a 2 lb. tri tip roast cut into large pieces

salt & pepper to taste salt & pepper to taste

1 10.5 oz. can beef consomme 1 10.5 oz. can beef consomme

1 can water 1 can water

2 bay leaves 2 bay leaves

3/4 teaspoon dried thyme leaves 3/4 teaspoon dried thyme leaves

3 tablespoons softened butter 3 tablespoons softened butter

3 tablespoons flour 3 tablespoons flour

more water if needed more water if needed

1 recipe of my Perfect Mashed Potatoes 1 recipe of my Perfect Mashed Potatoes Instructions Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes.

Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.

Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms.

Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with Mashed Potatoes. Nutrition Calories: 561 kcal | Carbohydrates: 8 g | Protein: 48 g | Fat: 36 g | Saturated Fat: 13 g | Cholesterol: 169 mg | Sodium: 223 mg | Potassium: 777 mg | Sugar: 1 g | Vitamin A: 280 IU | Vitamin C: 3.3 mg | Calcium: 67 mg | Iron: 3.9 mg

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