Experience the ultimate tenderness with this Crockpot Wagyu Tri Tip Roast recipe! Slow-cooked to perfection, this roast is infused with rich flavors from garlic, fresh herbs, and savory beef broth. The slow cooking process ensures that every bite of this marbled, melt-in-your-mouth Wagyu beef is juicy, tender, and packed with flavor. Whether you're looking for a stress-free dinner or a special meal for the family, this dish is a crowd-pleaser that requires minimal effort. Let the Crockpot do the work while you enjoy a flavorful and comforting meal!
Ingredients:
- 2-3 lb Wagyu Tri Tip Roast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup beef broth
- 1 medium onion, sliced
- 1 tbsp Worcestershire sauce (optional)
Instructions:
- Season the Wagyu Tri Tip roast generously with salt, pepper, smoked paprika, rosemary, thyme, and minced garlic.
- Sear the roast: Heat the olive oil in a large skillet over medium-high heat. Brown the roast on all sides (about 3-4 minutes per side) to lock in flavor, then transfer to the Crockpot.
- Add aromatics: Scatter sliced onions around the roast in the Crockpot and pour the beef broth and Worcestershire sauce (if using) over the roast.
- Cook: Cover the Crockpot and cook on low for 6-8 hours or until the roast is fork-tender and the internal temperature reaches 130°F for medium-rare (adjust based on preferred doneness).
- Rest & Slice: Once cooked, remove the roast from the Crockpot and let it rest for 10 minutes before slicing against the grain.
Serve with the cooked onions and some of the flavorful juices from the Crockpot for extra richness. Pair with your favorite sides and enjoy!
