Crockpot Tri-Tip and Mash
I love using my crockpot because, it means...I get to chill out! Toss it in there and forget about it! This Crockpot Tri-Tip and Mash was so delicious and SO easy! Of course, I used an amazing Tri-Tip Steak from Snake River Farms! Their meat is just unbelievable! It's perfect, not a single fatty gross bit, nothing. I loaded this roast up with a bunch of fresh herbs, spices and let the crockpot do the rest. The smell of the house, wow. Wish I could make an air freshener out of it!
Ingredients
For the roast:
- 2.6 lbs Snake River Farms Tri-Tip
- 3 garlic cloves minced
- 1 ½ cups beef broth
- ½ cup heavy cream
- 2 tbsp butter
- 1 tbsp Worcestershire
- 2 ½ tsp fresh rosemary minced
- 1 tsp fresh thyme minced
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp black pepper
For the mash:
- 24 oz little potatoes any kind - I used red and yellow
- 1 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
For the mushrooms:
- 1 cup white mushrooms sliced
- 1 tbsp butter
- ½ tsp Lawry's Seasoning
For serving:
- parsley minced
Instructions
To prepare the tri-tip for roasting:
- Liberally rub all roast seasonings and herbs all over the tri-tip, getting in every nook and cranny!
- In a cast iron skillet melt the butter needed for tri-tip on medium-high heat. Sear the roast on one side, for 4 minutes, then flip and sear 4 minutes more.
- Transfer tri-tip to the crockpot and dump in that butter and bits from the skillet. Lay garlic over the tri-tip and dump in the beef broth.
To cook in the crockpot:
- Cook for 6-8 hours on low, start checking after 6. Mine was done right at 6, but all crockpots are different!
- When roast is tender enough to pull apart with a fork, remove from crockpot and shred with two forks.
- Pour in heavy cream and cook on high for 30 minutes more. While that's cooking let's get our mushrooms and potatoes ready.
To make potatoes:
- In a large pot, boil potatoes for about 15 minutes, until fork tender
- Remove from pot, drain, and move pot to a solid surface for mashing. I like to lay some hot pads down on my counter and do it there. Mash potatoes well, peels and all, I like to leave mine a little chunky!
- Add in all other potato ingredients, stir until combined completely. Set aside until ready to use.
To make the mushrooms:
- In my experience, mushrooms are kind of hit or miss in the crockpot because of the moisture, so I chose to sauté them quick. In a small saucepan on medium heat, melt the butter for the mushrooms.
- Add mushrooms and Lawry's to the pan and cook until mushrooms are tender and have a sort of golden crisp to them, about 5 minutes.
To serve:
- Scoop some mashed potatoes into a bowl, layer on that beautiful Tri-Tip and juice over the top and finally top off the Crockpot Tri-Tip and Mash with the mushrooms and some fresh parsley!
Nutrition
Serving: 1.3cupsCalories: 640kcalCarbohydrates: 32gProtein: 38gFat: 20gSaturated Fat: 18gCholesterol: 155mgSodium: 1420mgPotassium: 720mgFiber: 3gSugar: 3gVitamin A: 650IUVitamin C: 12mgCalcium: 55mgIron: 3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
