My friend Leslie makes the most delicious barbecue tri tip sandwiches. Mike drools over them. I think they are great, but I can keep it in check, jeez Mike. I asked her for the recipe, and it was so easy – two pounds of tri tip roast and a bottle of BBQ sauce thrown into a crock pot and cooked on low for eight hours. That’s the kind of cooking I can really get behind. I’ve made it a handful of times, but for some reason I wanted to mix it up this week. Friends, I made my own barbecue sauce. I look in the mirror and I don’t even recognize myself. What is this cooking challenge doing to me?!?!
Crock Pot Tri Tip With Homemade BBQ Sauce
2 lbs Tri Tip Roast
2 cups ketchup
1 1/4 cups water
1/2 cup worcestershire sauce
1/4 cup brown sugar
1 tablespoon ground mustard
1 tablespoon minced garlic, dried
1 teaspoon liquid smoke (not pictured because I forgot about it)
1 teaspoon distilled white vinegar
Add all the ingredients (except the meat) to a saucepan.
Stir all the ingredients over medium-high heat. You should definitely taste the sauce as you cook it, adding more of certain flavors. This is when we realized Liquid Smoke would be a good ingredient to add. The most surprising thing? I HAD LIQUID SMOKE. I am still shaking my head over that. My mom and Mike and I tasted the sauce several times until we got it exactly how we wanted it. We then cooked it right until it started to bubble.
Add your meat to the slow cooker. I should say here that this sauce works on any meat – I’m sure it would be delicious with chicken or pork. Mmmmm….pork.
Pour the hot BBQ sauce right over the meat.
Set your crock pot and start it. I cooked this for four hours on high, but you can also do eight hours on low. Or six hours on medium? I don’t know, that’s advanced math.
After your cook time is up, shred the meat. I let it sit in the crock pot, post-shred, for an additional 20 minutes.
We only had hamburger buns, but this would taste really good on a regular sandwich roll. Or plain. I ate it plain. Bread just wastes space in my stomach that could be used by delicious tri tip.
As you may or may not remember, my dad is a tri tip eating champion. So he had to be in on the taste test. Mike was off-camera, drooling. It wasn’t becoming.
They loved it! My dad had…several…helpings.
Even Annie loved it!
The sauce really turned out so well that next time I make this, I’m going to get really crazy and use tomato paste instead of ketchup. WHO AM I AND WHAT HAVE I DONE WITH HEATHER?!
Any questions? Let me know. Enjoy!
- 2 lbs Tri Tip Roast
- 2 cups ketchup
- 1¼ cups water
- ½ cup worcestershire sauce
- ¼ cup brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon minced garlic, dried
- 1 teaspoon liquid smoke
- 1 teaspoon distilled white vinegar
- Mix ketchup, water, worcestershire sauce, mustard, garlic, sugar, liquid smoke, and vinegar in a sauce pan and cook until sauce just starts to boil.
- Put meat in slow cooker, then pour the barbecue sauce on top.
- Cook on high heat for four hours (or low heat for eight hours).
- Shred meat before serving.