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–+ servings
Sliced tri tip cooked in crock pot with vegetables
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4.43 from 91 votes

Tri Tip Crock Pot Roast

An easy tri tip crock pot recipe that is filled with protein, carrots, potatoes, onions, and a ton of flavor!
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Meat
Cuisine: American
Servings: 4 to 6 servings
Calories: 664kcal
Author: Samantha Erb

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: 1 | Calories: 664kcal | Carbohydrates: 41g | Protein: 53g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 147mg | Sodium: 1859mg | Potassium: 1813mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10223IU | Vitamin C: 41mg | Calcium: 140mg | Iron: 6mg