Slow Cooker Tri-Tip Roast and Veggies

This Slow Cooker Tri-Tip Roast is the perfect Sunday, or any day, supper! Start it in the morning and have a delicious meal that evening!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!

Slow Cooker Tri Tip Roast
Print

Slow Cooker Tri-Tip Roast

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. 

Servings 6 servings

Ingredients

  • 3 to 4 pound Tri-Tip beef roast, (you can also use a chuck roast or rump roast)
  • 2 to 2 1/2 pounds medium potatoes, quartered or cut into 1 to 2-inch chunks
  • 1 large onion, cut into wedges
  • 6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces

Rub Paste Ingredients:

  • 2 teaspoons salt
  • 2 Tablespoons chili powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon onion powder
  • Dash of cayenne pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce

Vegetable seasonings:

  • 2 Tablespoons olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried leaf oregano or basil
  • 1/2 teaspoon dried dill weed
  • dash of dried tarragon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Combine rub ingredients in a small bowl.
    slow cooker tri-tip
  2. Rub the paste all over the roast and put into a food storage bag.
  3. Marinate in refrigerator for at least an hour or as long as overnight.
  4. Put potatoes, onion, and carrots into a 6- to 7-quart slow cooker.
  5. Drizzle with the 2 Tablespoons of olive oil.
  6. Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
  7. Toss to coat thoroughly.
    slow cooker tri-tip
  8. Place the roast on the vegetables.
    slow cooker tri-tip
  9. 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℉.

  10. Enjoy your Sunday and Enjoy your Supper!

Recipe Notes

Gr8 Tip:

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℉.

 

Tri Tip Roast

SaveSave

SaveSave

SaveSave

10 COMMENTS

  1. Marcy | 11th Apr 16

    Hi to the Great Eight Friends – made this slow cooker roast last night and just had to write to tell you it was fantastic! Only issue was there were no left overs…

    Thanks for this easy, delicious recipe – it was a hit

    • Kyle | 11th Apr 16

      Hi Marcy,
      Thank you so much for your feedback! We are delighted that you enjoyed the slow cooker roast. Sure hope you find more recipes on Great Eight Friends that you like.
      Thank you for being a Gr8 Friend!

  2. Lucy | 11th Nov 16

    Amazing recipe, the only thing was missing was salt, not sure if you forgot to mention to add salt in the run but overall my entire family enjoyed it very much. Thank you for sharing

    • Kyle | 12th Nov 16

      Hi! When looking back at the recipe I also had written in “salt needed” but forgot to add it to the post. It’s there now ~ I appreciate the reminder! Thank you for letting us know that you enjoyed the tri-tip and for being a Gr8 friend!

      • Lucy | 15th Nov 16

        Awesome, thank you, I tried the recipe again only this time we grilled the meat, it came out amazing as ever, so much flavor, I added the salt this time lol, thank you so much for this recipe, it’s definitely going to be my go to marinate for number of different cuts of meat, next time, ribs, yum

        • Kyle | 16th Nov 16

          Lucy, What a perfect idea to use the rub before grilling and on ribs! We love hearing these kinds of ideas! Thanks for being a Gr8 friend!

  3. Jenny Smith | 6th Dec 16

    Great rub/paste! I actually smoked the entire dish on the Traeger, pulled the roast off at 135 degrees, tented it, and finished the veggies in the oven. Sooooo good! Thank you!

    • Kyle | 6th Dec 16

      Hi Jenny! That sounds awesome! Thank you for taking the time to share your results and thank you for being a Gr8 Friend!

  4. Lusine Roy | 21st Dec 16

    Making pork belly with the rub paste, so far, I have done tri tip, turkey, all came out amazing

    • Kyle | 22nd Dec 16

      Thank you Lusine for letting us know how much you are enjoying the rub recipe and thank you for being a Gr8 friend! We really appreciate the feedback.

Leave A Comment

Simple Share ButtonsBe a Gr8 Friend...Share!
Simple Share Buttons