Slow Cooker Tri-Tip Roast Recipe With Vegetables
servings
Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love.
Equipment
- crockpot
- large skillet
- wooden spoon
- strainer
- meat thermometer
Ingredients
Vegetable 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 salt
Tri-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 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 Worcestershire sauce
Optional Slurry
- 2 tablespoon water
- 2 tbsp cornstarch
Instructions
- In 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.
Nutrition
Calories: 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