Turn a few simple ingredients into a savory dinner with this easy Slow Cooker Tri Tip Roast recipe. With basic ingredients like olive oil, carrots, potatoes, and a blend of aromatic herbs, your slow cooker will deliver a tender, juicy, perfectly cooked beef Tri Tip with little effort!
Tri tip roast is a lean cut of beef from the bottom sirloin. It's sometimes referred to as a triangle roast or a bottom sirloin tip. Since it’s lean, it can be tough when cooked like a regular steak on the grill or seared in a cast iron skillet. The best way to make beef sirloin roast is by using the crock pot! This allows the meat to slowly get tender while breaking down the fibers, resulting in a tender and juicy meat that pairs wonderfully with potatoes, carrots, and other hearty side dishes!
Simply season the roast with salt and pepper, and give it a quick sear in a skillet to lock in the juices. Toss it into the slow cooker with veggies and a flavorful mix of broth and herbs. Then, let the slow cooker work its magic until the roast is tender and ready to be served.
Tri tip roast is perfect for laid-back Sunday dinners and holiday gatherings and can even be prepped for an easy weeknight meal. Pair it with mac and cheese for comfort, slice it up for hearty sandwiches, or serve it alongside a tossed green salad for lunch. Whatever the occasion, this is the only pot roast recipe you’ll ever need!
🥩Why You’ll Love This Recipe
- Season the roast, place it in the slow cooker, and let time do the heavy lifting while you tackle your day.
- The tri tip absorbs the aromatic blend of rosemary, thyme, and garlic, slow-cooked to perfection in a savory broth.
- Even with minimal prep, this roast can be served for a casual weeknight or a more festive get-together.
- The rich, herb-infused flavors of the tri tip deepen overnight, making this dish great for meal prep!
🥘Ingredients You’ll Need
- Olive Oil - Creates a sizzling sear on the tri tip, adding a golden crust and rich flavor base.
- Tri Tip Roast - The star of the dish, this cut becomes exceptionally tender and serves up a hearty beef flavor.
- Salt and Pepper - Simple seasonings that enhance the natural taste of the roast and vegetables.
- Vegetables (carrots, onions, potatoes) - These root staples absorb the meat's juices and seasonings, becoming soft, and flavorful.
- Minced Garlic - Adds a pungent, aromatic depth of flavor.
- Dried Rosemary and Thyme - These herbs contribute a woodsy, earthy fragrance that complements the beef.
- Low Sodium Beef Broth - Provides a robust liquid for the roast to cook in, keeping it moist.
- Worcestershire Sauce - Gives a tangy umami complexity that balances the roast's richness.
- Dijon Mustard - Offers a subtle sharpness and depth, emulsifying into the cooking liquid to make a sauce.
- Brown Sugar - A touch of sweetness to round out the flavors and caramelize slightly in the cooking process.
- Tomato Paste - Concentrates the base of the sauce with a bright acidity and deep tomato flair.
- Bay Leaves - Infuses the dish with a distinctive, herbal background note that ties all the flavors together.
🔪How To Make Slow Cooker Tri Tip Roast
Prepare the beef: Trim any excess fat off of the tri tip. Pat dry with paper towels on all sides. Season both sides of the tri-tip roast with salt and pepper.
Sear the meat: Heat a large skillet over medium-high heat, then add one tablespoon of olive oil. Once the oil is very hot, place the seasoned tri-tip in the skillet and sear each side for 3 minutes or until browned. Add more oil to the pan if needed.
Arrange the dish: Place the chopped vegetables at the bottom of the slow cooker as a bed for the tri tip. Place the seared tri tip on top.
Whisk the sauce: To a medium-sized mixing bowl, add the garlic, rosemary, thyme, beef broth, Worcestershire sauce, yellow mustard, brown sugar, and tomato paste. Whisk until well combined and pour over the roast and vegetables. Then, place the bay leaves on top.
Cover and cook: Add the lid to the top and set the slow cooker to LOW for 7-8 hours.
Slice and serve: Remove the bay leaves once the cooking is finished. Use a fork to pull apart the roast into large pieces or slice it into thick chunks. Serve the meat with the juices or make gravy using the remaining liquid. Enjoy!
- Don’t skip the searing step! This locks in juices and creates a flavorful foundation.
- Place the carrots, onions, and potatoes at the bottom of the slow cooker. This will ensure they cook evenly and soak up the meaty juices.
- Opt for low-sodium beef broth to control the overall saltiness of the dish. It will allow you to adjust seasonings to your taste.
- After searing the meat, deglaze the skillet with a little beef broth to capture all the flavorful bits, then pour it over the roast in the cooker.
- Make sure the slow cooker isn't too full; there should be enough room for the heat to circulate and cook everything uniformly. A 6-quart slow cooker will fit the ingredients for this recipe.
- Use a fork to test the potatoes for doneness. You know they are done when they are tender and easily pierced when the roast is ready.
- Allow the tri tip to rest for a few minutes after cooking before slicing; this helps retain its juices and makes for a more succulent roast.
- If you prefer a thicker sauce, use a cornstarch slurry (a mix of cornstarch and water) to thicken the cooking liquids after the roast is done.
- Swap out a quarter cup of the beef broth for red wine to give the roast a rich flavor that's perfect for special occasions.
- Add fresh herbs like oregano or basil for a brighter flavor profile, layering them on top of the roast before cooking.
- Stir in a teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the liquid mixture for a spicy version that heats things up.
- For a deeper, maltier background, use a dark beer like a stout or porter instead of beef broth.
- Create a BBQ tri tip by adding a cup of your favorite barbecue sauce to the mix, infusing the roast with a smoky, tangy flavor.
🌡️Storing & Freezing
Storing: Let the roast cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to four days. The juices and vegetables should be stored alongside the meat to keep it moist when reheating.
Freezing: Slice or shred the meat and pack it in a freezer-safe bag or container, pouring over some of the cooking juices to prevent drying out. It will stay good in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating: To reheat the tri tip roast, place it in a baking dish with some of the reserved cooking juices to maintain moisture. Cover with foil and warm in a preheated oven at 350 degrees Fahrenheit until heated through, about 20-30 minutes. For a quicker option, individual servings can be microwaved on medium power in a covered dish with a splash of the juices until just hot.
Yes, even in a slow cooker, it's possible to overcook tri tip, especially if cooked on high for too long. This can make the meat dry and tough. Stick to the recommended low temperature and cooking time for the best results.
For smaller slow cookers, you may need to adjust the quantity of ingredients to avoid overcrowding, which can affect cooking time. In a larger slow cooker, ensure the meat and vegetables are snugly placed to cook evenly, and you may need to increase the liquid slightly.
Customize the dish with vegetables like sweet potatoes, parsnips, or bell peppers, adding them based on their cooking time to ensure they don't become too soft. Firmer vegetables should go in at the start, while more delicate ones can be added in the last couple of hours.
🥩More Slow Cooker Beef Recipes
- Crock Pot Italian Beef Sandwiches
- Crock Pot Beef Tips and Gravy
- Slow Cooker Mongolian Beef
- Slow Cooker Shredded Beef Tacos
⭐SHARE IT & RATE IT
Slow Cooker Tri Tip Roast
- 1 tbsp olive oil
- 2-3 lb tri-tip roast
- 1 tsp black pepper
- 1 tsp salt
- 4 med carrots (peeled, halved lengthwise, and cut 2" long)
- 1 med yellow onion (cut in 1-inch pieces)
- 1 lb baby red potatoes (whole)
- 2 tsp garlic (minced)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup low-sodium beef broth
- 1½ tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 2 bay leaves
- Season both sides of the tri-tip roast with salt and pepper.
- Heat a large skillet over medium-high heat, then add one tablespoon of olive oil. Once the oil is hot, place the tri-tip in the skillet and sear each side for around 3 minutes or until browned. You may need to add more oil to the skillet if necessary.
- Place the carrots, onions, and potatoes in the bottom of a 6-quart slow cooker. Then, place the tri-tip roast on top.
- Add garlic, rosemary, thyme, beef broth, Worcestershire sauce, yellow mustard, brown sugar, and tomato paste in a medium bowl. Whisk until well combined and pour over the roast and vegetables. Then, place the bay leaves on top.
- Cover and cook on low for 7-8 hours.
- Remove the bay leaves and use a fork to pull apart the roast into large pieces or slice it into thick pieces. You can serve the meat with the juices or make gravy using the remaining liquid.
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.