Home » Blog » Course » Slow Cooker Tri-Tip Roast Recipe With VegetablesSlow Cooker Tri-Tip Roast Recipe With Vegetables Pin RecipeRate RecipePublished: Dec 23, 2022 · Modified: Jun 13, 2023 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love. Jump to Recipe This slow cooker tri-tip roast recipe with vegetables is a great alternative to a traditional Sunday pot roast. However, it is also a delicious meal for any special occasion. While this easy recipe only uses simple ingredients, it creates the most tender and juicy roast and perfectly cooked and seasoned potatoes and carrots. This nourishing meal tastes especially good during the colder months and can be served with roasted vegetables such as broccoli, green beans, cauliflower or Brussels sprouts. This is undoubtedly the best tri-tip roast recipe and your whole family will want to eat it over and over again! Table of Contents Why You’ll Love This Ingredients Pros & Cons of Cooking a Tri-Tip in a Crockpot Recommended ToolsInstructions Recipe Tips What To Serve With Slow Cooker Tri-Tip Roast Recipe with VegetablesMore Pot Roast RecipesHow To StoreHow To ReheatCommon QuestionsSlow Cooker Tri-Tip Roast Recipe With Vegetables Why You’ll Love This Notable: incredibly tender and juicy slow cooker sirloin tip roast with flavorful gravy and potatoes and carrots cooked to perfection Main Ingredients: red potatoes, carrots, onion, olive oil, tri-tip roast, canola oil, beef broth, garlic, Worchestershire sauce, cornstarch and spices Cooking Method: Crockpot Nutrients: amazing source of protein with 53g per serving Cooking Time: 15 minutes of prep time, 2.5-8 hours cook time Pairs well with: crusty bread, salad, broccoli, green beans, cauliflower or Brussels sprouts Diets: gluten free, dairy free Special Equipment Needed: slow cooker, small bowl, large skillet, wooden spoon, strainer, knife and cutting board, instant read thermometer Ingredients You may have all of these ingredients for this slow cooker tri-tip roast recipe with vegetables in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this tri tip roast in the crockpot you might want to read the possible variations before deciding on your ingredients. Vegetable 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) 2 tablespoon olive oil 2 teaspoon Italian seasoning 1 teaspoon salt Tri-Tip Ingredients 2 pounds tri tip roast ½ teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon dried rosemary 1 teaspoon salt 2 tablespoon canola oil Sauce Ingredients 2 cups beef broth 4 cloves of garlic (minced) 2 tablespoon dried onion flakes ¼ teaspoon dried parsley flakes ⅛ teaspoon paprika ⅛ teaspoon freshly ground black pepper 1 tablespoon Worchestershire sauce Optional Slurry 2 tablespoon water 2 tablespoon cornstarch Variations and Substitutions Canola Oil: You can substitute any other oil with a high smoke point such as vegetable or peanut oil, for example. Tri-Tip Roast: Substitute chuck roast or rump roast, in case you cannot find a bottom sirloin roast. Beef Broth: Additionally to beef broth, you can also use beef stock or chicken broth. WHAT TO MAKE NEXT: For a fun twist on a traditional roast, try Stef’s Mississippi Pot Roast. By adding some ranch dressing mix and pepperoncinis, this juicy roast is simply bursting with flavor. Pros & Cons of Cooking a Tri-Tip in a Crockpot PROS You don’t have to turn on the oven. You can cook the whole meal at one time. Most of the work is done at the beginning then you can forget about it until it’s done. The gravy is a nice addition that you can’t get with a grilled tri-tip. Nice alternative to a traditional Sunday pot roast. You don’t have to own a grill. CONS Unlike grilled tri-tip, there is no caramelized exterior with the crockpot method. The tri-tip has more of a slow cooked pot roast flavor than a steak flavor when cooked in the crockpot. Recommended Tools Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale. Crockpot — This recipe requires a slow cooker. We use a 6 qt. basic Crockpot brand slow cooker. It works wonderfully. If you’re planning to take your Crockpot to potlucks you’ll want to check out this one that has a locking lid. A slow cooker has an inner pot called the crock. Neither the crock nor the lid are oven safe on most machines. Do not put them in the oven. Instructions This section shows how to cook tri-tip roast with vegetables in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. PREPARE VEGETABLES: Firstly, arrange the potatoes, carrots, and onion in a large slow cooker. Then drizzle the vegetables with olive oil and sprinkle them with Italian seasoning and salt. Afterward, gently toss to coat. SEASON AND SEAR MEAT: Make the tri-tip rub by combining the dried thyme, rosemary, salt and pepper in a small bowl. Then rub it into the whole roast. Afterwards, heat 2 tablespoons of canola oil in a large skillet set over medium-high heat. Quick sear the roast for 2 minutes on all sides. Then place the roast on top of the vegetables in the slow cooker. PREPARE COOKING JUICES: 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 spices and Worcestershire sauce. Then bring to a simmer, before pouring over the roast in the slow cooker. SLOW COOK: Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions for the roast. OPTIONAL GRAVY: After removing the roast, potatoes and carrots to a platter, place a fine mesh strainer over a sauce pot. Then pour the juices from the crockpot into the strainer and discard leftovers from the strainer. Heat the cooking liquid over medium high heat on the stove. Make a cornstarch slurry. When juices are simmering, slowly whisk in the slurry to make a gravy and cook for 3-5 minutes until thickened. FINISH: Finally slice tri-tip and pour gravy over the top of the vegetables and serve. WHAT TO MAKE NEXT: If you love tender beef with flavorful gravy then you’ll love our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing. Recipe Tips Follow these tips to make the best slow cooker tri-tip roast recipe with vegetables. Tip: Make sure not to cut the carrots too small. Otherwise they will be mushy by the time the meat and potatoes are done. Tip: Don’t skip the searing. Browning the meat before cooking locks in the juices and adds a great deal of flavor. Tip: For best results, slice a tri tip roast against the grain. What To Serve With Slow Cooker Tri-Tip Roast Recipe with Vegetables We love to eat this tri tip roast slow cooker recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes: Bread: Serve slow cooker tri-tip roast with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots, brushed with butter, seasoning and parmesan. Additionally, Andrea’s Copycat Lion House Rolls also go perfectly with this dish. Salad: Pair this tender roast with a fresh salad. A green salad like our fabulous Italian Salad or Strawberry Avocado Salad with Poppyseed Dressing. Moreover, a Fall Fruit Salad with apples, grapes and dried cranberries would also go well. Vegetable Sides: Traditionally, crock pot tri tip roast is served with Air Fryer Broccoli, Cauliflower, Green Beans or Brussels sprouts, for example. It would taste great with Air Fryer Beets as well. Air Fryer Beets Air Fryer Brussels Sprouts with Bacon Fall Fruit Salad For Thanksgiving And Christmas Strawberry Avocado Salad with Poppyseed Dressing More Pot Roast Recipes If you love juicy and tender roasts that fall apart in your mouth, then you have to try our other scrumptious pot roast recipes for the Instant Pot and dutch oven: Instant Pot Pork Roast Dutch Oven Pot Roast How To Store Refrigerate: Store leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Additionally, you can cover plated leftovers with plastic wrap, cling wrap or aluminum foil, for example. Put uneaten crockpot tri-tip roast with vegetables into the fridge no later than 2 hours after cooking. Freeze: After the slow cooker roast and vegetables have cooled completely, transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months. Defrosting: The best way to thaw leftover tri tip roast with vegetables is overnight in the refrigerator. How To Reheat Reheat tri tip roast leftovers in the microwave. Common Questions What is a tri tip roast? Tri tip roast is a triangular cut of meat from the bottom of the beef sirloin. It has gotten its name from its triangular shape, as it is wide on the top and tapers down to a tip. This triangle roast from the lower portion of the sirloin is also called California cut, Santa Maria steak, Newport steak or bottom sirloin tip. Is this tri-tip roast slow cooker recipe good for sandwiches? In case you end up with some leftover roast, you can in fact make amazing tri tip sandwiches the next day. Simply cut your favorite roll in half and add thinly sliced, cold tri tip roast. Then top with a slice of cheese, a little bit of mayonnaise, mustard, pickles and lettuce, for example, and you end up with the most scrumptious sandwich. What is the ideal inside temperature of tri-tip roast au jus? Due to the nature of this cut, the tri-tip temp when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, and 145°F to 155°F for medium well. Use an instant read meat thermometer to determine when your roast is done. 5 from 2 votes Slow Cooker Tri-Tip Roast Recipe With Vegetables Author Andrea + Stef Course Main Dish Cuisine American, Italian Prep Time 15 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 15 minutes minutes Print Pin Rate 4 servings Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love. Cook ModePrevent your screen from going dark Equipmentcrockpotlarge skilletwooden spoonstrainermeat thermometer Ingredients 1x2x3xVegetable Ingredients▢ 1½ lbs baby red potatoes cut in half▢ 4 large carrots peeled and cut into 1-inch pieces▢ 1 large onion cut into chunks▢ 2 tablespoon olive oil▢ 2 teaspoon Italian seasoning▢ 1 teaspoon saltTri-Tip Roast Ingredients▢ 2 lbs tri-tip roast▢ ½ teaspoon black pepper▢ ½ teaspoon dried thyme▢ ½ teaspoon dried rosemary▢ 1 teaspoon salt▢ 2 tablespoon canola oil or other high heat oilSauce Ingredients▢ 2 cups beef broth▢ 4 cloves of garlic minced▢ 2 tablespoon dried onion flakes▢ ¼ teaspoon dried parsley flakes▢ ⅛ teaspoon paprika▢ ⅛ teaspoon freshly ground black pepper▢ 1 tablespoon Worcestershire sauceOptional Slurry▢ 2 tablespoon water▢ 2 tbsp cornstarch InstructionsIn a large slow cooker, arrange the potatoes, carrots, and onion. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the Italian seasoning and 1 teaspoon salt. Gently toss to coat. Make the tri-tip rub in a small bowl. Combine the dried thyme, rosemary, salt and pepper. Then rub it into the tri-tip roast. Afterwards, heat 2 tablespoons of canola 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 flakes, dried parsley, celery seed, paprika, pepper and Worcestershire sauce. First bring to a simmer, then pour over the roast in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions.Remove the roast, potatoes and carrots to a platter. Optional: Make a gravy. Place a fine mesh strainer over a sauce pot. Pour the juices from the crockpot into the strainer. Discard spices leftover in the strainer. Heat the saucepan with the juices over medium high heat on the stove. Make a cornstarch slurry. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch. When juices are simmering, slowly whisk in the slurry to make a gravy. Cook for 3-5 minutes until gravy is thickened.Slice tri-tip and pour gravy over the top of the vegetables and serve. Notes Potatoes and carrots will take longer to cook than the tri-tip if they are too large. Due to the nature of this cut, the tri-tip temp, when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, 145°F to 155°F for medium well. Slice a tri tip against the grain. Tri tip is great for making sandwiches because you can get nice slices of meat. Serving Serve with a side salad, crusty bread, broccoli, green beans, cauliflower or brussels sprouts NutritionCalories: 679kcal | Carbohydrates: 44g | Protein: 53g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1861mg | Potassium: 1907mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10236IU | Vitamin C: 24mg | Calcium: 143mg | Iron: 6mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet