Slow cooking meat is one of my favorite ways to prepare meat. It is easy, the meat comes out tender, and various flavors marry beautifully when slow-cooked. This recipe was so good, my kids even ate it. This, in my opinion, is the greatest kitchen success. Most nights I am tasked with cooking kid dinner and adult dinner, which can eat up a lot of time. When the whole family can enjoy the same meal it means more time spent together at the dinner table. Another bonus to this recipe is the simplicity of the ingredients. I will admit that the original recipe called for only 8 pepperoncini peppers and I used the entire contents of a 16 oz jar… That is the beauty of cooking though, tailor it to your own taste! I will say that this is one keeper of a recipe that I will not modify from the card below. Truly this savory melt-in-your-mouth tri-tip doesn’t need any fixin’. I paired it with various sheet pan roasted veggies like onion soup potatoes, herbed asparagus, and parmesan carrots.
- 3-ish lbs of tri-tip roast or your favorite cut of roast
- 1 tbsp cooking oil, I used coconut oil
- 1 packet of dry onion soup and dip mix
- 1 packet of dry ranch salad dressing and seasoning mix
- Anywhere from 8 pepperoncini peppers to an entire 16 oz. jar. I used the whole jar and served the peppers on the side (yummy!)
- 1/2 cup of butter, salted
In a large skillet, heat oil over high temperature. Once hot, add the tri-tip roast and sear on each side for about 3 minutes, or until golden brown.
Transfer the roast to your slow cooker.
Sprinkle the roast with the ranch and dry onion soup packets. Lay the 1/2 cup of butter on top and disperse the peppers around the roast.
Cover and cook on low for 8 hours.
Once cooked, shred the roast with two forks.
Serve with your favorite sides and enjoy!
Digital Recipe Card:
*Photo is an original belonging to me
** Recipe adapted from The Country Cook