Slow Cooked Tri Tips & Gravy with Mashed Potatoes

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.

Tri-Tips with Gravy 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.

Slow Cooked Tri Tips & Gravy with Mashed Potatoes

Yield: 4 servings


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


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.

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93 Responses to “Slow Cooked Tri Tips & Gravy with Mashed Potatoes”

  1. #
    carrian — October 22, 2012 at 7:29 am

    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!


  2. #
    Karly — October 22, 2012 at 7:40 am

    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.


  3. #
    Julia — October 22, 2012 at 7:41 am

    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!


  4. #
    From Valerie's Kitchen — October 22, 2012 at 8:12 am

    This is pure heaven. I crave this sort of meal when the weather turns cold. Love it!


  5. #
    Linda | The Urban Mrs — October 22, 2012 at 9:38 am

    Oh la la – this looks insanely delicious. Tri tips in slow cooker – what else do we need?


  6. #
    Hayley @ The Domestic Rebel — October 22, 2012 at 10:00 am

    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!


  7. #
    Katie @ Blonde Ambition — October 22, 2012 at 10:43 am

    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!


  8. #
    Robin @ Simply Southern Baking — October 22, 2012 at 3:24 pm

    Mmm…I’m hungry again and I just had dinner!


  9. #
    Sue M — October 22, 2012 at 4:23 pm

    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…..


    • 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.


      • Kathy — September 25th, 2014 @ 2:49 pm

        The cut is alittle harder to find in the south. It’s a cut deveoped in Caifornia years ago, but has not migrated as quickly as I wish. I’m from Calif and my family has enjoyed tri tip many times while living there. I now live in Georgia and it can’t be found in ‘regular” grocery stores. It can, however be purchased in high end grocery stores and some mega stores. I will have to do a heart felt search to find it just to make this recipe. My daughter just asked me to make it and I said yes. So the search is on…..

  10. #
    Debra — October 22, 2012 at 10:40 pm

    It made my mouth water! :)


  11. #
    Ashley @ Wishes and Dishes — October 22, 2012 at 10:55 pm

    I’m drooling and pinning this – both at the same time :)


  12. #
    marla — October 23, 2012 at 6:06 am

    LOVE this savory meal. Perfect for long days on the slopes :)


  13. #
    Monica — October 23, 2012 at 8:28 am

    This sounds delish. I’m making it this weekend. If using the crockpot would you do a high or low setting? Thanks.


    • 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.


  14. #
    Chung-Ah | Damn Delicious — October 23, 2012 at 2:08 pm

    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


  15. #
    Carla @ Carla's Confections — October 23, 2012 at 3:12 pm

    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!


  16. #
    Tracey @ Cooking With Love — October 23, 2012 at 4:08 pm

    I’m right there with you Lauren! This is my idea of total comfort food!! Looks wonderful. :)


  17. #
    Jolene ( — October 23, 2012 at 4:25 pm

    Gravy and mashed potatoes!!! ULTIMATE comfort.


  18. #
    Jill R. — October 24, 2012 at 7:16 pm

    I made this last night. It was DELISH!!!


  19. #
    Judy — October 27, 2012 at 8:18 pm

    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


  20. #
    Vannessa @ Wordchef's Corner — November 3, 2012 at 7:55 pm

    This looks amazing… For a fantastic comfort food meal. nothing beats a tasty, tender beef in gravy with mashed potatoes!


  21. #
    Ranelle — November 5, 2012 at 11:48 am

    Made this last night & it was delish! Very easy to prepare, too!


  22. #
    Sarah McK — November 5, 2012 at 9:06 pm

    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.


  23. #
    Allison B. — November 9, 2012 at 3:27 pm

    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!


  24. #
    Erica — January 9, 2013 at 1:20 pm

    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??


    • 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!


  25. #
    Kim Fischer — February 20, 2013 at 5:27 pm

    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 .


  26. #
    Jamie — March 9, 2013 at 5:01 pm

    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.


    • Lauren — March 10th, 2013 @ 5:30 pm

      So glad you liked it!!


    • Kelli — August 1st, 2013 @ 10:20 am

      Jamie – Did you make yours in the slow cooker or as the directions stated, in the oven? I would love to make these in the slow cooker for a meal to come home to but, I thought I would get someone else’s feedback!!!


  27. #
    Tammy — August 4, 2013 at 6:50 pm

    Lauren, thank you so much. I just made this tonight and it was excellent. Even my very very picky 9 year old and my sometimes picky 8 year old loved it!!! The recipe was so easy and yet so very tasty.


  28. #
    Sashur — August 14, 2013 at 12:10 pm

    Could you be more specific about what size the pieces should be if I buy a full 2lb tri tip? Thank you!!


    • Lauren — August 15th, 2013 @ 6:27 am

      Bite size pieces. 3/4 inch cubes is perfect.


  29. #
    Nicole — September 19, 2013 at 11:00 am

    THANK YOU! I have been searching for a recipe for tri tips in gravy that wasn’t made up of artificial ingredients like packets of onion soup and cans of cream of mushroom. This looks and sounds divine! Can’t wait to make it tonight!


    • Lauren — September 19th, 2013 @ 12:09 pm

      Hope you like it!


  30. #
    Amanda Smith — September 30, 2013 at 4:55 pm

    My cousin Lisa sent me here for this recipe! She says it is wonderful. i can’t wait to try it!


  31. #
    Diana Rich — October 9, 2013 at 9:16 pm

    Derar Lauren,
    The tri-tip is rteady, but I can’t find your mashed potato recipe. Point the way please.
    Thanks, Diana


  32. #
    Megan — October 10, 2013 at 6:26 am

    Tri tip is actually a cut of beef that you can only get on the west coast. I live in CA, moved from TN. Had never heard of a tri tip before I got here. Not sure what the rest of the country would call it.


    • Robert — December 30th, 2013 @ 11:34 am

      its a bottom Sirloin cut! very true not poplar outside of the westcoast.. But same with Carne Asada haha..


  33. #
    Julie — October 21, 2013 at 2:33 pm

    Amazing!!! I used stew meat instead because that’s hat I had!! Sooooo good! Thank you from me, my husband and my 13 mo. old daughter!


  34. #
    Luvnspooonfulll — October 24, 2013 at 5:28 pm

    I was happy to come across this recipe, and then even happier when i made it and tasted it tonight….simply wonderful, and for it being so easy, i think even my daughter could pull this off……thank you for sharing….


  35. #
    Sharon Rankin — October 27, 2013 at 11:09 am

    I made this for company last night and everyone RAVED and asked for the recipe. I couldn’t find tri tips, so I used chuck. The flavor is amazing and so yummy with mashed potatoes. I added mushrooms and like the addition. This is a definite make again…and again…and


  36. #
    Nia — November 12, 2013 at 12:04 am

    I made this twice in 4 days cause it was so super good and super simple. Thanks! It’s in the oven right now again =]


    • Lauren — November 12th, 2013 @ 10:32 am

      Now I want to make this a bunch too! Glad you enjoyed it :)


  37. #
    priscilla — January 7, 2014 at 3:56 pm

    this was so delicious. everybody loved it. loved so much the family wanted again, so I’ve made twice in a week and a half.


    • Lauren — January 9th, 2014 @ 1:46 pm

      Omg, awesome :) So glad you and your crew like it!


  38. #
    Lisa — January 11, 2014 at 6:48 am

    I made this the other night and it was fantastic! I used beef stew chunks as I couldn’t find the tri tips. I did share your recipe on my blog today, hope you’ll take a look.


  39. #
    Traci — January 28, 2014 at 2:46 pm

    Found this on Pinterest, made tonight and got rave reviews from my sister and mom. Super easy and yummy! Perfect meal on this cold, snowy day.


  40. #
    Nicki — February 5, 2014 at 12:19 pm

    I hope I’m not asking a question that’s already been asked. I scrolled through comments and couldn’t find it, but may have missed it. My question is what is bee consomme and what brand do you use?


    • Lauren — February 6th, 2014 @ 9:30 pm

      Consomme is beef stock that has been reduced down, making it much more flavorful. I use campbells! Found in the red and white can next to the soups.


      • Nicki — February 8th, 2014 @ 8:11 pm

        Thanks Lauren! Can’t wait to make this!

  41. #
    Amber — February 19, 2014 at 11:37 am

    Hi Lauren – I hope this is not a stupid question….I’ve seen some other comments about people using Chuck Roast or Stew Meat. I would cook this recipe in my crockpot – does it matter what type cut I use? Also – can you tell me how to “thicken up” the gravy? I wasn’t really sure how you do that. I’m really looking forward to trying this recipe – I love anything I can put in my crockpot!


    • Lauren — February 20th, 2014 @ 9:32 pm

      I recommend the tri-tips because they are the most flavorful and seem to be the most tender, but stew meat can work in a pinch. Thickening directions are all written out in the printable recipe at the bottom of the post :)


      • Samantha — October 22nd, 2014 @ 11:21 am

        I can not figure out this recepie how to’s with a slow cooker

  42. #
    Beverly Shivers — April 28, 2014 at 5:52 am

    what is this can beef consomme i looked it up but nothing
    Thank you


    • Lauren — April 28th, 2014 @ 9:41 pm

      Beef consume is like reduced beef stock; it’s really intensely flavored. I used Campbell’s brand for this recipe. It should be right next to the beef broth/stock.


    • Becky — September 19th, 2014 @ 5:00 am

      Thanks for asking Beverly because I had no idea!


  43. #
    mufeedha — April 28, 2014 at 11:30 am

    this looks soo yummmm….can you give the link to your recipe to mashed potato???thank u…


  44. #
    Carol — April 29, 2014 at 1:39 pm

    I just made this dish tonight, what a hit! I served it with mash potatoes and sweet carrots. Thank you for the great recipe!


  45. #
    Jacke — May 3, 2014 at 11:48 am

    I used the crockpot and this came out soooo delicious!! Didn’t change a thing. Served it with mash potatoes and peas. Whole family loved it!! It’s going into my,hard to get into,keeper recipe box. :-)


    • rachel — November 1st, 2014 @ 6:53 am

      When using the crock pot, did you put everything all in at once or did you cook everything as directed until you it was time to put ut in oven and that’s when you put it in crockpot?


  46. #
    Wanda — July 10, 2014 at 4:54 am

    Please put the link for mashed potatoes in the tri tip recipe. You state it in the title and within body of recipe but NO link to it..thanks


    • Robert G welty — December 26th, 2014 @ 1:45 pm

      I agree, I need some perfect mashed potatoes now that the tri tip roast is almost done…..


  47. #
    Lisa — August 17, 2014 at 2:53 pm

    This recipe is one of my family’s favorites! Comfort food to the max!


  48. #
    Jen C — September 12, 2014 at 1:23 pm

    I didn’t have beef consommé, so I omitted the water and used 32oz of beef stock with my 2lb roast. Perfect! I also used whole wheat flour (Its all I have in the house) for my roux, and had to use double the amount to get it to thicken, but it worked perfect as well.
    Thank you, this recipe was amazing!


  49. #
    Pennie — September 18, 2014 at 6:43 pm

    Sorry, I’m in Canada and have never heard of tri tips. What are they??


    • Lauren — September 18th, 2014 @ 7:36 pm

      It’s a cut of meat. You can use just stew meat.


      • Nancy — September 18th, 2014 @ 8:07 pm

        I’m also in Canada, here I think top sirloin would be similar.

  50. #
    Lisa Austin — September 23, 2014 at 6:13 pm

    Do you cover it with a lid once you put it into the oven?



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