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–+ servings
Slow cooker tri tip roast on a wood cutting board that has been sliced.
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5 from 2 votes

Slow Cooker Tri-Tip Roast

Enjoy a hands-off dinner with this Slow Cooker Tri-Tip recipe. Juicy tri-tip roast cooks low and slow with carrots, potatoes, and savory herbs for an easy, flavorful meal.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 339kcal
Author: Ryan Allen

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2-3 lb tri-tip roast
  • 1 teaspoon black pepper
  • 1 teaspoon 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 teaspoons garlic (minced)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup low-sodium beef broth
  • 1½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • 2 bay leaves

Instructions

  • 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.

Notes

  • Sear the tri-tip before slow cooking to lock in flavor and develop a rich, golden crust.
  • Cut vegetables into uniform pieces to ensure they cook evenly alongside the roast.
  • Whisk the sauce ingredients well before pouring over the roast to evenly coat the meat and vegetables.
  • Cook on low for 7–8 hours for tender, juicy beef that pulls apart easily.

Nutrition

Calories: 339kcal | Carbohydrates: 18g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 660mg | Potassium: 1015mg | Fiber: 2g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 4mg