This fantastic tri tip crock pot recipe is tender, savory, and satisfying. This flavorful feast is sure to wow the entire family!
This combination of beef tri tip with vegetables, onion soup mix, herbs, and spices is an easy and nourishing weeknight dinner. Oh, the timeless comfort of a pot roast — nothing can compare to that mouthwatering aroma!
This tri tip slow cooker recipe is also versatile. Any leftover tri tip can be shredded and used to make steak sandwiches, used in salads, or simply reheated and enjoyed. This meal will keep you satisfied for days!
Here’s what I’m going to teach you in this post:
- All the ingredients you need to make this tri tip roast slow cooker with onion soup mix recipe
- Step-by-step directions on how to make the juiciest, most tender sirloin tri tip
- Expert tips on creating the most flavorful tri tip roast
You only need a few simple ingredients and about 20 minutes to get this masterpiece cooking. Let’s go!
How to Make Tri Tip Crock Pot
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place carrots, potatoes, and onion in the crock of a 6-quart slow cooker. Toss vegetables with black pepper, kosher salt, Italian seasoning, and olive oil. Coat thoroughly and evenly.
STEP TWO: Use the remaining salt and pepper, thyme, and rosemary to season the roast.
STEP THREE: Use a large cast-iron skillet to heat the remaining olive oil over medium-high heat and sear roast for 2 minutes on each side. Place roast in crock on top of vegetables.
STEP FOUR: Add minced garlic and some of the broth to the skillet. Scrape the brown, caramelized yummy bits off the bottom with a wooden spoon or spatula.
STEP FIVE: Stir in remaining broth, onion soup mix, Worcestershire sauce, and bring to a simmer. Pour simmering mixture over roast in the slow cooker.
STEP SIX: Cover crock pot and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Check the tri tip temperature with an Instant Meat Thermometer. Serve and enjoy.
What is Tri Tip?
Tri tip is a super flavorful, triangular-shaped cut of beef from the bottom of the sirloin. Rich in flavor and low in fat, this amazing cut of meat cooks like steak and cuts like brisket. It usually ranges from 1 ½ to 3 pounds.
Other names for this lesser-known cut of beef include:
- California cut bottom
- Sirloin butt
- Newport steak
- Santa Maria steak
- Triangle tip
- Triangle steak
- “Poor man’s brisket”
Can You Put Raw Meat in the Slow Cooker with Vegetables?
Absolutely! Slow cookers are wonderful for this very reason. All of your ingredients can be put in at the same time and will all cook thoroughly.
Do You Have to Brown a Roast Before Putting it in the Crock Pot?
Yes and no. Your tri tip will cook thoroughly if not browned, but the flavor will be lacking. Follow instructions to sear for 2 minutes on all sides for maximum savoriness and flavor. You will not be disappointed!
When Making a Roast, Do the Vegetables Go on the Top or the Bottom?
Slower cooking vegetables like the potatoes and carrots in this tri tip crock pot recipe are best placed on the bottom.
This way, all the rich, meaty juices will drip down and flavor the vegetables. It also creates a barrier so the meat isn’t in direct contact with the hot crock.
What to Serve With This Tri Tip Slow Cooker Recipe
This hearty entree pairs perfectly with many different side dishes. Here are a few suggestions:
- Steamed broccoli
- Air fryer green beans
- Air fryer asparagus
- Roasted brussel sprouts
- Corn on the cob
- Fresh garden salad
How Long to Cook Tri Tip in a Slow Cooker
On high, this tri tip roast should be cooked for 3 to 4 hours. If time allows, cooking on low for 6 to 8 hours will produce a more tender roast.
Tips for Making the Best Slow Cooker Tri Tip Roast with Vegetables
A few simple steps will maximize the deliciousness of your tri tip roast:
- Be sure to use an extra hot skillet to sear meat on all sides. This will lock in the flavor.
- Placing the vegetables on the bottom of the crock will allow all the richness of the meat, herbs, and onion soup to permeate the entire dish.
- If time allows, cooking on a low temperature for longer will produce a more tender tri tip roast that will melt in your mouth.
Other Beef and Steak Recipes You’ll Love:
- 45 Juicy Steak Dinner Ideas
- Crockpot Ham and Cabbage
- London Broil in the Instant Pot
- Instant Pot Steak
- Instant Pot Sirloin Tip Roast
- Air Fryer Steak
- 25 Tasty Leftover Steak Recipes
- 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
- In the crock of a 6-quart slow cooker, arrange the potatoes, carrots, and onion. 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 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 on low for 6 to 8 hours or on high for 3 to 4 hours. Serve.
Amount Per Serving: Calories: 536Total Fat: 26gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 125mgSodium: 958mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 44g
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.