Slow Cooker Tri Tip Roast

5 from 2 votes

Transform everyday ingredients into a flavorful dinner using this effortless Slow Cooker Tri Tip Roast recipe. With staples like olive oil, carrots, potatoes, and a medley of aromatic herbs, your slow cooker effortlessly produces a tender, juicy beef Tri Tip

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Calories: 339kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker
Slow-Cooker Liners

Ingredients

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

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.

Nutrition