So what do you do when you crave some BBQ Tri-Tip but the weather won’t allow you to use your grill? You can make it in a slow cooker with this simple recipe.

What is Tri-Tip

Tri-Tip is a triangular-shaped piece of beef located at the bottom of the sirloin region of the cow. It’s pretty lean but has just enough fat to keep it juicy and flavorful during cooking.

This cut of meat gained popularity in California during the 1950s and is now a favorite across the US and probably a few other countries.

Slow Cooker Tip

Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

If you don’t have any Coca-Cola, you can use Pepsi, Dr Pepper, or whatever brand you prefer. Make sure though you use the “full sugar” kind, not the diet version.

tri-tip roast fresh out of the slow cooker — **Fresh out of the Slow Cooker**

Ingredient Substitution

Another option is to marinate your tri-tip in an equal amount of beer instead of soda. Any brand will do as all we are looking to do is tenderize the beef and inject a bit of flavor.

Cook times may vary based on the slow cooker’s brand, size, model, etc. as well as the actual weight of the tri-tip roast. I strongly suggest you use a thermometer to track the internal temperature of the roast.

Once the tri-tip is done, you can either serve the slices of tri-tip with your favorite sides or make a delicious BBQ tri-tip sandwich.

I like to use a sliced French baguette or a ciabatta bun and I usually add a little more of the BBQ sauce I used for the marinade for extra flavor.

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Gather your Ingredients

You will need the following ingredients to make this BBQ Tri-Tip recipe in the Slow Cooker (see recipe card for quantities): Tri-Tip, Coca-Cola, Light Brown Sugar, BBQ Sauce.

How to Make BBQ Tri-Tip

Place the Tri-Tip in a 1-gallon freezer bag. Add the soda to the bag, seal and refrigerate overnight.
Place the Tri-Tip, soda, BBQ sauce, and brown sugar fat side up in the slow cooker. The liquid should just about cover the tri-tip.
Cook on low for 6-8 hours or 3-4 hours on high, until the internal temperature is about 135°F-140°F.
Remove the tri-tip from the slow cooker and let rest for 10-15 minutes before slicing it against the grain. Before slicing you can optionally remove any unwanted fat from the roast.

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