When I think of “Sunday Supper” I think of the many Sundays spent at my Grandma’s house when I was young. She was an amazing cook and I cherish the memories of watching her whip together a delicious meal with very little effort. Grandma would slow cook a roast on Sunday, filling the house with such an amazing aroma, and serve it for “supper” in the late afternoon. If we were hungry later that evening, she would pull out the leftover roast and a loaf of bread and we would make our own sandwiches for “dinner.”
Anna gave me this slow cooker tri-tip roast recipe 7 years ago and I have made it several times since, satisfying my family’s desire for a comfort food meal. If you don’t have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, bake it at 325° for 2 to 3 hours. Enjoy!
If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, cover with foil and bake it at 325° for 2 to 3 hours.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, lay the vegetables on the bottom of the baking dish with the meat on top of the vegetables. Cover with foil or a lid and bake it at 325° for about 2 hours. Using your meat thermometer, remove from the oven when the meat temperature has reached 140℉ - 145℉.