Slow Cooked Tri Tips & Gravy with Mashed Potatoes

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Hello? Anyone still here? I know, I know, it’s been pretty quite ’round here lately. No worries, I didn’t fall off the face of the Earth, I’ve just been simply busy. The reason why? We are in the process of buying our first house! :)

We started the process a few weeks ago, and spent a Sunday afternoon looking at houses with our realtor. We looked at 3 different houses, and we simply fell in love with the last one. We put an offer in the next day, and we were under contract by that Tuesday. If all goes well, we’ll be closing the first week in April. Very, very exciting stuff!

The best part of the house, of course is the kitchen. It is uh-mazing. I am so excited to have more than 4 cupboards, and of course lots of  counter space…ohhh the counter space. The island is so big I could take a nap on it. Seriously. I can only imagine the yummy goodies that will be created in this kitchen!

Slow Cooked Tri Tips & Gravy 036 (800x533)

Besides the kitchen, I am mostly just excited to have more space in the house. While our townhouse worked well for just the two of us, it was a tight fit whenever we’d have more than a few people over. I can’t wait to be able to have our friends over for dinner parties, and actually have space to entertain. I foresee lots of Sunday dinners with friends and family in our future.

Speaking of Sunday dinner, this is a perfect recipe for your meat and potato lovers. The beef slow cooks all afternoon, making it extremely tender and flavorful. The gravy thickens up nicely, and is perfect on top of a bed of mashed potatoes. Serve it with some veggies and some fresh dinner rolls, and you have the perfect comfort food for a cold winter day.

Slow Cooked Tri Tips & Gravy with Mashed Potatoes

Yield: 4 servings


  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, roughly chopped
  • 2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}
  • salt & pepper, to taste
  • 1-10.5 oz. can beef consomme
  • 1 can water
  • 2 bay leaves
  • 3/4 teaspoon dried thyme leaves
  • 3 tablespoons softened butter
  • 3 tablespoons flour


  1. Pre-heat the oven to 300 degrees. In large heavy bottomed pot (such as a dutch oven) heat the olive oil over medium heat. Once the pot is hot, sauté the onions for 3 minutes. Stir in garlic and cook another minute. Season the meat with salt and pepper and brown in pot, about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender.
  2. Remove the pan from the oven, then using a slotted spoon, remove meat from liquid in pot. Return the pot to the stove top over medium heat. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.
  3. Crockpot method - Prepare the meat as above, but instead of cooking in the oven, pour the meat and gravy into the crockpot, and cook on high for 2-3 hours.
  4. Serve with mashed potatoes.

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