You don't *have* to brown the tri-tip, but I personally think that doing so adds more flavor (and a more pleasing color)to the beef.

As far as adding liquid. I've never tried it with beef, but I think you wouldn't have too--the meat should give off enough moisture by itself. If you want to have enough to make a gravy, though, adding a little water or beef stock/ wine might be better.

Again, I haven't done it with beef, but I did put a pork shoulder in a crockpot with just a dry rub, and it came out perfect. It also ended up making it's own sauce. Hopefully, someone who's done this with beef will chime ine.

I was curious and did a little googling. this recipe does tri-tip in the crock pot without adding liquid. It did use a rub/marinade for an hour prior to cooking, though. So it looks like you should be able to do it without adding liquid.

If you are going to brown it, though, you might consider deglazing the pan with a little liquid of your choice after you've finished browning the beef. That way you get all the extra yummy flavors from the brown bits in the pan. You wouldn't have to use a lot of liquid...

you don't have to add any liquid to cook your tri-tip in the crock. keep in mind that the tri-tip is cut with relatively low fat content. it will give off some liquid, but not an abundance to make gravy or anything like that. however, it will cook just fine without the addition of extra water or broth.

i've done beef both ways -- i usually only add extra liquid if i want to make pan gravy.

i always brown my meat before "crocking". otherwise, to me, the meat looks gray and dead. i think that it also enhances the flavor of the meat.

Oy vey, I had to google tri-tip! I'm going to be on the lookout for a good crock pot cookbook today, I think.

Easy tri-tip recipe:

1 seasoned tri-tip
1 cup water
Cook on low for at least 6 hours

Recipe courtesy of Trader Joes

you can use red wine to marinate it and cook with

How do you brown the tri-tip first and do you cook it on high, low or medium?