Slow Cooker Tri-Tip Roast With Vegetables

Tri-tip roast with vegetables

The Spruce

  • Total: 7 hrs 20 mins
  • Prep: 20 mins
  • Cook: 7 hrs
  • Servings: 6 servings
Nutritional Guidelines (per serving)
562 Calories
26g Fat
44g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 562
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 18%
Cholesterol 113mg 38%
Sodium 630mg 27%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 39g
Vitamin C 19mg 96%
Calcium 88mg 7%
Iron 5mg 29%
Potassium 1486mg 32%
*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 triangular cut of meat from the bottom of the beef sirloin, the tri-tip roast generally ranges in size from about 1 1/2 to 3 pounds, perfect for cooking in a 6-quart slow cooker. In this recipe, the tri-tip roast is flavored with a savory chili-seasoned rub, which, when left to marinate for at least 1 hour before cooking, develops a full-bodied flavor. The list of ingredients may seem long but relies heavily on pantry staples that you probably already have on hand.

You may not readily find a tri-tip at your local grocery store, since it often gets sacrificed to the ground beef packages, but specialty butchers and supermarkets or warehouse clubs with higher volume meat counters usually recognize the value and sell it as a roast or cut into steaks. The comparatively low price tag and great flavor make it a worthwhile search. If you have difficulty finding a tri-tip roast, you can substitute with a chuck arm, bottom round, or rump roast.

2:15

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Ingredients

  • 1 tri-tip beef roast (about 3 pounds)

For Rub:

  • 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 of cayenne pepper

  • Dash of ground black pepper

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons Worcestershire sauce

For Vegetables:

  • 2 to 2 1/2 pounds medium potatoes (quartered or cut into 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 kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/2 cup beef stock (preferably unsalted or a low-sodium)

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, combine the ingredients for the rub.

    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 the roast in a food storage bag. Leave it to marinate in the refrigerator for at least 1 hour or up to overnight.

    Roasting marinating in a spice rub.
     The Spruce
  5. Cover the bottom of a 6- to 7-quart slow cooker insert with the potatoes, onion, and carrots. Drizzle the vegetables with the olive oil and add the parsley, rosemary, oregano or basil, dill, salt, and pepper. Toss to thoroughly coat.

    Vegetables tossed in oil in the slow cooker.
     The Spruce
  6. Position the tri-tip roast in the center on top of the vegetables. Add the 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 it thinly against the grain. Serve the meat with the vegetables and any of the braising liquids that accumulated in the slow cooker. 

    Tri-Tip Roast
    The Spruce
  9. Enjoy!

Tips

  • You can substitute the tri-tip with a​ pot roast, but it may take up to several hours longer to cook it to a fork-tender state.
  • The grain of the meat may change directions on opposite ends of this cut, so look carefully before you start to carve it.

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