Sundays, with a roast in the oven, remind me of my younger days at grandma's house. She would easily throw together a few ingredients and resulting in a comforting and delicious meal. I cherish the memories of watching her whip together a supper with very little effort. This slow cooker tri-tip roast and veggies brings back memories of the aroma coming from her kitchen on Sundays. She would slow roast in the oven which makes me think she would have loved a slow cooker if she had one.
The roast would be served for "supper" in the late afternoon. Then later that evening we would be hungry so we would pull out the leftover roast and make a sandwich and that therefore would be our "dinner."
Anna gave me this slow cooker tri-tip roast recipe about 8 years ago. I have made it several times which satisfies my family's desire for a comfort food meal. If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, bake it at 325° for 2 to 3 hours. Add a salad, creamed corn and a comforting dessert and you'll have a Gr8 meal! Enjoy!
Slow Cooker Tri-Tip Roast
If you don't have a slow-cooker (Crock-pot®) or prefer to cook this in the oven, cover with foil and bake it at 325° for 2 to 3 hours.
Ingredients
- 3 to 4 pound Tri-Tip beef roast, (you can also use a chuck roast or rump roast)
- 2 to 2 1/2 pounds medium potatoes, quartered or cut into 1 to 2-inch chunks
- 1 large onion, cut into wedges
- 6 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces
Rub Paste Ingredients:
- 2 teaspoons salt
- 2 Tablespoons chili powder
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
Vegetable seasonings:
- 2 Tablespoons olive oil
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried crushed rosemary
- 1/2 teaspoon dried leaf oregano or basil
- 1/2 teaspoon dried dill weed
- dash of dried tarragon
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine rub ingredients in a small bowl.
- Rub the paste all over the roast and put into a food storage bag.
- Marinate in refrigerator for at least an hour or as long as overnight.
- Put potatoes, onion, and carrots into a 6 to 7quart slow cooker.
- Drizzle with the 2 Tablespoons of olive oil.
- Add parsley, rosemary, oregano or basil, dill, tarragon, salt, and pepper.
- Toss to coat thoroughly.
- Place the roast on the vegetables.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Different cookers cook in different amounts of time. Using your meat thermometer, check the temperature of your meat and turn off when it is 140℉ - 145℉.
- Enjoy your Sunday and Enjoy your Supper!
We are so happy you love this recipe! Thank you for the feedback and thanks for pinning!
Absolutely loved this recipe. I made it in the pressure cooker and left it a little too long, but it still tasted amazing. About to make it again tonight and had a hard time finding this page so I am pinning this.
Hi Sierra! No you don't need to add any liquid. Let us know how you like the recipe!
Do i ha e to add any liquids? New to the crock pot world
Hi Lola! You can absolutely use a Dutch oven. Just follow the directions in the Gr8 Tip at the end of the recipe: If you...prefer to cook this in the oven, lay the vegetables on the bottom of the baking dish with the meat on top of the vegetables. Cover with foil or a lid and bake it at 325° for about 2 hours. Using your meat thermometer, remove from the oven when the meat temperature has reached 140℉ – 145℉. You can use your Dutch oven instead of a baking dish.
Can this recipe be cooked in a Dutch Oven?
I am have a 3lb tri-tip toast, first time cooking tri-tip
Hi! Thanks for the feedback! We love the idea of using smoked paprika! Thanks for sharing and for being a Gr8 Friend!
Deeelicious! Definitely making this again. I switched out smoked paprika for the chipotle since my SO can't take much heat and I was already using chili powder...this was SO. GOOD.
Thank you Jayne for the feedback! Making gravy with the juices is such a Gr8 idea! Thanks for being a Great 8 Friend!
This was so simple and turned out great! I made gravy with the left over juices. Flavors were great!
Thank you Lusine for letting us know how much you are enjoying the rub recipe and thank you for being a Gr8 friend! We really appreciate the feedback.
Making pork belly with the rub paste, so far, I have done tri tip, turkey, all came out amazing
Hi Jenny! That sounds awesome! Thank you for taking the time to share your results and thank you for being a Gr8 Friend!
Great rub/paste! I actually smoked the entire dish on the Traeger, pulled the roast off at 135 degrees, tented it, and finished the veggies in the oven. Sooooo good! Thank you!
Lucy, What a perfect idea to use the rub before grilling and on ribs! We love hearing these kinds of ideas! Thanks for being a Gr8 friend!
Awesome, thank you, I tried the recipe again only this time we grilled the meat, it came out amazing as ever, so much flavor, I added the salt this time lol, thank you so much for this recipe, it's definitely going to be my go to marinate for number of different cuts of meat, next time, ribs, yum
Hi! When looking back at the recipe I also had written in "salt needed" but forgot to add it to the post. It's there now ~ I appreciate the reminder! Thank you for letting us know that you enjoyed the tri-tip and for being a Gr8 friend!
Amazing recipe, the only thing was missing was salt, not sure if you forgot to mention to add salt in the run but overall my entire family enjoyed it very much. Thank you for sharing
Hi Marcy,
Thank you so much for your feedback! We are delighted that you enjoyed the slow cooker roast. Sure hope you find more recipes on Great Eight Friends that you like.
Thank you for being a Gr8 Friend!
Hi to the Great Eight Friends - made this slow cooker roast last night and just had to write to tell you it was fantastic! Only issue was there were no left overs...
Thanks for this easy, delicious recipe - it was a hit