Sundays, with a roast in the oven, remind me of my younger days at grandma’s house. She would easily throw together a few ingredients and resulting in a comforting and delicious meal. I cherish the memories of watching her whip together a supper with very little effort. This slow cooker tri-tip roast and veggies brings back memories of the aroma coming from her kitchen on Sundays. She would slow roast in the oven which makes me think she would have loved a slow cooker if she had one.
She would slow roast in the oven which makes me think she would have loved a slow cooker if she had one. The roast would be served for “supper” in the late afternoon. Then later that evening we would be hungry so we would pull out the leftover roast and make a sandwich and that therefore would be our “dinner.”
Anna gave me this slow cooker tri-tip roast recipe about 8 years ago. I have made it several times which satisfies 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. Add a salad, creamed corn and a comforting dessert and you’ll have a Gr8 meal! Enjoy!