Slow Cooker Tri-Tip Roast With Vegetables

Tri-tip Roast With Vegetables

The Spruce

Ratings (93)
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
879 Calories
37g Fat
42g Carbs
93g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 879
% Daily Value*
Total Fat 37g 47%
Saturated Fat 13g 65%
Cholesterol 271mg 90%
Sodium 724mg 31%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 23%
Protein 93g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A savory chili-seasoned rub flavors this slow cooker roast. Feel free to use a chuck arm roast, a bottom round, or rump roast in place of the tri-tip. Give this roast at least an hour in the marinade before cooking.

The list of ingredients seems long, but most are spices you probably have in your pantry, and they add flavor to the dish. Avoid overcooking the tri-tip. It should still be sliceable when it's done. If you substitute with a​ pot roast cut, the dish might take longer.

Ingredients

  • For the Rub Mixture:
  • 2 tablespoons chili powder
  • 1 teaspoon onion powder
  • Optional: 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • Dash cayenne pepper
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tri-tip beef roast (about 3 pounds)
  • For the Vegetables:
  • 2 to 2 1/2 pounds medium potatoes (quartered or cut in 1 to 2-inch chunks)
  • 1 large onion (cut into wedges)
  • 4 large carrots (quartered or halved lengthwise, and cut into 1 to 2-inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried leaf oregano (or basil)
  • Optional: 1/2 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef stock (preferably unsalted)

Steps to Make It

  1. Gather ingredients.

  2. In a bowl combine the chili powder with the onion powder, chipotle powder (if using), 1/2 teaspoon of oregano, cumin, cayenne pepper, a dash of black pepper, 2 tablespoons of olive oil, and 2 teaspoons of Worcestershire sauce.

    Roast spices mixed.
     The Spruce
  3. Rub the tri-tip roast all over with the spice mixture.

    Tri-tip roast rubbed with spices.
     The Spruce
  4. Put it in a food storage bag. Refrigerate and let the roast marinate for 1 hour or overnight.

    Roasting marinating in a spice rub.
     The Spruce
  5. Put potatoes, onion, and carrots in a 6 to 7-quart slow cooker. Drizzle with 2 tablespoons of olive oil and add the parsley, rosemary, 1/2 teaspoon of oregano or basil, dill, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly.

    Vegetables tossed in oil in the slow cooker.
     The Spruce
  6. Place the tri-tip roast on the vegetables. Add 1/2 cup of beef stock.

    Tri-tip roast ready to cook in the slow cooker.
     The Spruce
  7. Cover and cook on low for 6 to 7 hours, or on high for about 3 hours. 

  8. Move the meat to a cutting board and slice thinly.

  9. Serve the sliced meat with the vegetables and any of the braising liquids that have accumulated in the slow cooker.