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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.

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Slow 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.

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88 Comments

  1. 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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  2. 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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  3. 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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  4. Oh la la – this looks insanely delicious. Tri tips in slow cooker – what else do we need?

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  5. 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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  6. 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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  7. 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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      • 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…..

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  8. It made my mouth water! :)

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

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  10. 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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    • TRISH PATTERSON — July 6th, 2015 @ 7:29 pm

      My slow cooker cookbook says that high on a Rival crockpot is 300 degrees. They offer that information when explaining how to convert recipes for the slow cooker. I found so much valuable information re: slow cooking in the slow cooker cookbook.

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  11. 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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  12. 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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  13. I made this last night. It was DELISH!!!

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

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

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  17. 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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  18. 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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  19. 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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  20. 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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  21. 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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    • 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!!!

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  22. 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.

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

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

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

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  24. 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!

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

      Hope you like it!

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

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  26. 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.

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    • 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..

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  27. 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!

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  28. 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….

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  29. 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

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  30. 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 =]

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

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

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  31. 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.

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

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

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  32. 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.

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  33. 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.

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  34. 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?

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    • 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.

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

        Thanks Lauren! Can’t wait to make this!

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  35. 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!

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    • 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 :)

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

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

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

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    • 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.

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

      Thanks for asking Beverly because I had no idea!

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

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

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  39. 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. :-)

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    • 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?

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  40. 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

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    • 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…..

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

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  42. 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!

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

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

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

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

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

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

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