Coat the inside of slow cooker pot with about 1 tablespoon of olive oil.
Coat the inside of skillet with about 1 tablespoon of olive oil and heat over medium-high heat.
Remove Bill Bailey’s Tri-Tip Roast from package and place in heated skillet, about 5 minutes per side allowing the Tri-Tip Roast to brown. During the last 5 minutes of browning, add a cup of diced onion.
Transfer Tri-Tip Roast to slow cooker, leaving onion in the skillet. Add water or broth to cover onion. Add two cloves minced garlic, cook and stir until onion is tender, about 5 minutes. Pour mixture over Tri-Tip Roast.
Cook on high until Tri-Tip Roast is cooked through and tender, about 4 hours depending upon size of the Tri-Tip Roast and until Tri-Tip reaches 145°F internal temperature as measured with a food thermometer.
Remove from slow cooker, place on cutting board, cover loosely with foil and allow the Tri-Tip Roast to rest for 10 minutes.
Slice against the grain for maximum tenderness. Serve with juices from the slow cooker, if desired.
General Guidelines
Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking time if necessary. Size of appliances and weight of products will vary.
Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
Cooking safely to medium doneness requires the meat to reach and hold an internal temperature of 145°F for at least 3 minutes.
Internal Temperature for other levels of doneness: Rare: 120-125°F; Medium Rare: 130-135°F; Medium Well: 150-155°F; Well Done: 160°F.
Appliances will vary; adjust cooking times as necessary to reach at least 145°F.
