Slow Cooked Tri Tips & Gravy with Mashed Potatoes
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.
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SaveSlow Cooked Tri Tips & Gravy with Mashed Potatoes
Yield: 4 servings
Ingredients:
3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}
salt & pepper, to taste
1-10.5 oz. can beef consomme
1 can water
2 bay leaves
3/4 teaspoon dried thyme leaves
3 tablespoons softened butter
3 tablespoons flour
more water, if needed
1 recipe of my Perfect Mashed Potatoes
Directions:
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.
Oh, I so need this. Not even kidding. It’s kinda cloudy and rainy today so I feel all nostalgic for the Pacific Northwest where I grew up and even more so seeing this recipe. We had slow cooker tri tip or rump roasts on at least one sunday a month. Love your recipe!
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Ugh. It’s all rainy and thundery out there and now I really need to make a trip to the store. This must happen for dinner.
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Ice cream is the reason I can’t become vegan. Or low carb. Or be on any real diet. I blame ice cream for everything. That’s besides the point… this looks delicious!
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This is pure heaven. I crave this sort of meal when the weather turns cold. Love it!
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Oh la la – this looks insanely delicious. Tri tips in slow cooker – what else do we need?
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This needs to happen to my face! It’s all blustery outside right now (finally!) and it’s about dang time I eat some blustery-weather food!
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This sounds so good.. We just got our first rain of the season, so I’m craving a hot, comforting dish ~ preferably with gravy ~ right now!
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Mmm…I’m hungry again and I just had dinner!
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This may be the dumbest question but what are TRI tips, we have beef or sirloin tips but I can’t say I have veer seen TRI Tips??? Looks delish….I have to make this soon with some kinda tips I find…..
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Lauren — October 22nd, 2012 @ 7:22 pm
It’s a cut of beef from the bottom sirloin cut. If you can’t find it cubed up, look for a tri-tip roast {usually 1 1/2- 2 1/2 lbs} and cut it yourself. When in doubt, ask the butcher.
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It made my mouth water!
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I’m drooling and pinning this – both at the same time
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LOVE this savory meal. Perfect for long days on the slopes
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This sounds delish. I’m making it this weekend. If using the crockpot would you do a high or low setting? Thanks.
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Lauren — October 23rd, 2012 @ 8:38 am
Either setting is fine. The high setting would have the meat done pretty quick…maybe 2 hours. And the low setting would be more like 4-6 hours. The longer you cook this the more tender and fall-apart-ish this all becomes.
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I could never do a low carb diet either! And I totally need to make this ASAP! This is exactly why I can never be a vegetarian
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Haha completely agree with you. I tried to go vegetarian and it lasted all of a month, which I’m surprised it even lasted that long!!! I just have to have meat in my life. I love meat, and carbs, and chocolate, and all other tasty foods haha. This meal looks super delicious! Really beautiful photos Lauren!
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I’m right there with you Lauren! This is my idea of total comfort food!! Looks wonderful.
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Gravy and mashed potatoes!!! ULTIMATE comfort.
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I made this last night. It was DELISH!!!
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I don’t know what a tri tip cut of meat is? Could it have another name? Recipe sounds really good thanks for sharing. Judy
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This looks amazing… For a fantastic comfort food meal. nothing beats a tasty, tender beef in gravy with mashed potatoes!
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Made this last night & it was delish! Very easy to prepare, too!
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This is a perfect cold weather recipe. I added carrots at the beginning and mushrooms at the end. So delicious, and made my house smell amazing too.
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Yum! I made this tonight and it was SO good. Thanks for sharing. I love your site! My husband hates onions so I left those out, but added a little onion powder for flavor when I was seasoning the meat. Worked out great!
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Exactly what I’m looking for! Better run out and get me some potatos! Going to use stew meat from the butcher though…Think I should cook it longer??
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Lauren — January 9th, 2013 @ 8:08 pm
Cook it as long as it takes for the meat to get tender! 2-3 hours should do!
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Unbelievably good recipe. Had to do some searching to find the tri tip roasts, but well worth the effort. Have made this three times and every time I get nothing but rave reviews. Thanks do much for the recipe .
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I made this for dinner with fresh french bread and it’s AMAZING! The gravy is so good I want to lick my plate clean.
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Lauren — March 10th, 2013 @ 5:30 pm
So glad you liked it!!
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