Start by trimming any excess fat from the tri tip.

In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper together.

Rub the seasoning blend all over the tri tip.

Heat the olive oil in a skillet over medium-high heat.

Sear the tri tip for a few minutes on each side until it has a nice crust.

Transfer the seared tri tip to the slow cooker.

Pour the beef broth and Worcestershire sauce over the tri tip.

Cover and set the slow cooker to low for 8 hours.

After 8 hours, check the tri tip with a meat thermometer to ensure it reads at least 145°F.

Remove the tri tip from the slow cooker and let it rest for 10 minutes before slicing.

Slice against the grain and serve.