Horseradish Tri Tip Roast Slow Cooker

Horseradish Tri Tip Roast. My Easter Horseradish Beef Roast Slow Cooker. Every Easter, I build my whole menu around this simple slow cooker beef roast — and once you try it, you’ll understand why. Just six everyday ingredients, almost zero hands-on time, and the result is a tender, flavor-packed centerpiece that tastes like you spent all day in the kitchen.

Horseradish Tri Tip Roast Slow Cooker

Serves: 6

What You’ll Need

• beef tri tip roast → 1 (about 2.5 to 3 pounds), trimmed
• creamy prepared horseradish sauce → ½ cup
• large yellow onion → 1, sliced
• low-sodium beef broth → 1 cup
• Worcestershire sauce → 2 tablespoons
• kosher salt → 1 teaspoon
• black pepper (optional, but worth it) → ½ teaspoon

Horseradish Tri Tip Roast: How to Make

1. Step 1 — Build your base.
   Spread the sliced onion in an even layer across the bottom of a 5 to 7-quart slow cooker. This does two things: it adds deep, sweet flavor to the cooking juices, and it keeps the roast lifted slightly off the bottom so it cooks more evenly.
2. Step 2 — Season the beef.
   Pat the tri tip dry with paper towels — this helps the seasoning stick. Sprinkle the salt and pepper all over the roast, pressing lightly so it holds.
3. Step 3 — Place the roast.
   Lay the seasoned tri tip on top of the onion bed, fat side facing up if it has a fat cap. This lets the fat slowly melt down into the meat as it cooks.
4. Step 4 — Add the horseradish.
   Spoon the creamy horseradish sauce over the top and sides of the raw roast. Use the back of a spoon or clean hands to spread it into a thick, even coating. Don’t be shy here — this is where all that bold flavor comes from.
5. Step 5 — Pour in the liquid.
   In a small bowl, mix the beef broth with Worcestershire sauce. Pour this mixture around the sides of the roast, not directly over the top. You worked hard on that horseradish coating — don’t wash it off!
6. Step 6 — Cook low and slow.
   Put the lid on and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4.5 hours. The beef is ready when it’s very tender and pulls apart easily with a fork. Since tri tip is a leaner cut, check it toward the earlier end of the time range if you’d like clean, sliceable pieces rather than shredded beef.
7. Step 7 — Rest and slice.
   Move the roast to a cutting board and let it rest for about 10 minutes. Then slice it thinly against the grain, or pull it into larger, rustic pieces if it’s very tender.
8. Step 8 — Serve with the juices.
   Skim any visible fat off the top of the cooking liquid. Spoon those rich, horseradish-and-onion-infused juices over the sliced beef when you plate it, or pour them into a small gravy boat so everyone can help themselves at the table.

Tips & Easy Swaps

Want a richer flavor? You can use dry red wine for half of the beef broth. The process stays exactly the same, and the depth of flavor goes up a notch.

Love a stronger horseradish kick? Stir an extra tablespoon or two of creamy horseradish straight into the hot cooking juices right before serving. You can also set a small bowl of it on the table for people who like it bold.

Want to add veggies? Tuck a pound of baby potatoes and a few peeled carrots around the roast before you put the lid on. Just know this takes you past the original six ingredients — still delicious, though.

No tri tip available? A similarly sized chuck roast works great with this same method. It’ll be a little fattier and will shred more easily, but the flavor will still be fantastic.

Leftovers? Oh, they’re wonderful. Slice the cold beef thin and pile it onto soft rolls with extra horseradish and a slice of provolone for an incredible next-day sandwich. Or reheat it and serve over mashed potatoes for a cozy second-night dinner.