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–+ servings
Sliced tri tip cooked in crock pot with vegetables

Tri Tip Crock Pot Roast

Samantha Erb
An easy tri tip crock pot recipe that is filled with protein, carrots, potatoes, onions, and a ton of flavor!
4.41 from 88 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Meat
Cuisine American
Servings 4 to 6 servings
Calories 664 kcal

Equipment

Ingredients

  • 1 ½ pounds baby red potatoes cut in half
  • 4 large carrots peeled and cut into 1-inch pieces
  • 1 large onion cut into chunks
  • ¼ cup olive oil divided
  • 2 teaspoons Italian seasoning
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
  • 2 pounds tri tip roast
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 package onion soup mix
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • Add the potatoes, carrots, and onions to the slow cooker. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Toss to thoroughly coat.
  • Season the tri tip roast with thyme, rosemary, and remaining salt and pepper. Heat the remaining olive oil in a large cast-iron skillet set over medium-high heat. Sear the roast for 2 minutes on all sides. Place the roast on top of the vegetables in the slow cooker.
  • Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the onion soup mix and Worcestershire sauce. Bring to a simmer, then pour the contents of the skillet over the roast in the slow cooker.
  • Cover and cook the roast on low for 6 to 8 hours or on high for 3 to 4 hours.

Video

Notes

  • Use chuck roast if you cannot find tri tip.
  • Sear the tri tip before slow cooking it to lock in all the juices and flavors. It's not mandatory, but it gives a more tender and flavorful result.
  • Always put the vegetables below the meat in the Crock Pot. That way, while the meat is slow cooking, the veggies will soak up all that flavor.
  • Scraping the brown bits off the bottom of the skillet adds a crazy amount of flavor to the broth!
  • Cook the roast on a low temperature for longer to get the most tender tri tip.
  • Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1Calories: 664kcalCarbohydrates: 41gProtein: 53gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 147mgSodium: 1859mgPotassium: 1813mgFiber: 7gSugar: 6gVitamin A: 10223IUVitamin C: 41mgCalcium: 140mgIron: 6mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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