Life is busy. Between work, school runs, and that one friend who keeps texting you about their cat, dinner can feel like just another chore. But slow-cooking tri tip changes the game. It’s hands-off, budget-friendly (tri tip is often cheaper than a good steak), and it feeds a crowd—or gives you leftovers for days.
Plus, there’s something deeply satisfying about coming home to a house that smells like someone spent hours cooking, when really, you just pressed a button and went about your day. It’s a little victory.
12 Dump and Go Crockpot Dinners
Pro Tips from My Kitchen to Yours
Don’t be afraid to get a little brown crust on the tri tip first. If you have five extra minutes, sear it in a hot pan before it goes into the crock pot. That step adds a layer of flavor that makes people say, “Wow, what did you do?” And you can just smile mysteriously.
Also, don’t add too much liquid. The meat releases its own juices, so a half-cup of broth is plenty. Nobody wants a watery tri tip—it’s not soup.
