1-Start: Start by mixing the salt, pepper, thyme, rosemary, and minced garlic to make a tasty rub for the roast. Spread this mix evenly over the 3 lb tri tip roast to lock in the flavors. Pop the roast into a 6-quart slow cooker and add the beef broth and Worcestershire sauce around it, being careful not to rinse off the seasoning.

2-Cooking: Cover the slow cooker and let it cook on low for 6-7 hours until the meat is soft and easy to pull apart. Once done, take out the roast, shred or slice it, and strain the liquid left in the cooker to use as au jus for dipping. For a fun twist, butter and toast the buns, pile on the shredded meat, add a slice of provolone cheese, and broil until the cheese melts for yummy sandwiches.

3-Shortcuts and Tips: Prep time is quick, about 10 minutes, with the main cooking taking 6-7 hours on low or just 25 minutes if you use an electric pressure cooker on high pressure followed by a quick release. This step-by-step approach ensures you get juicy, tender beef every time.

4-Additional Tips: For even better flavor, try searing the roast in hot oil before adding it to the slow cooker. If you’re in a rush, switch to high for 4-5 hours. You can also make gravy by mixing 2 Tbsp butter and 2 Tbsp flour into a roux, then whisking in some of the cooking liquid to thicken it up.