Tender tri tip ready and waiting when you get home from a busy day- with just 5-10 minutes of prep in the morning!
Life can be so hectic, and on those busy days, spending an hour in the kitchen is the last thing we have the desire (or time) to do. That's where this dump-and-go style tri-tip roast recipe comes to the rescue. With a trusty slow cooker and minimal prep, you can have a mouthwatering meal waiting for you at the end of the day. Let's dive into how to make a tender, flavorful tri-tip roast with all the fixings, almost effortlessly.
This post may contain affiliate links, which means I receive a small commission, at no additional cost to you, if you make a purchase using this link.
Why You'll Love this Slow Cooker Recipe:
- Low Effort Cooking: Minimal prep and the slow cooker does the rest. No browning the meat or dirtying extra dishes today!
- Simple Ingredients: Seasoned with common spices, you probably have most of the ingredients on hand.
- Customizable: Make it your own with your favorite seasoning or switching up the veggies.
- Flexible Timing: Cooked through by hour 6, it can be ready at dinner with a late morning prep, or for more fall-apart beef, when you come home after a full day.
Let's Get Started! Here's What You'll Need:
Tri Tip Roast- This triangular cut of meat is a whole muscle cut from the bottom of the sirloin area, that's more commonly found in grocery stores on the west coast. It's more tender than a sirloin, but a bottom sirloin roast is the next closest cut if you can't find tri tip locally. Sirloin tip roast sounds similar, but is from the leg and while slow cooking will still make it a delicious meal, they're quite different cuts.
Beef Broth- We're using 1 can, which is about 1 and ¾ cups. Beef stock would be a great choice too. You can use chicken broth or vegetable broth in a pinch, but a beef roast will go best with it's own.
Baby Carrots- You can use regular carrots too, it's just more chopping. Carrot chips are another great option, but shredded carrots are so small that they'll get mushy.
Onion- This adds flavor to our base, and provides an extra serving of veggies.
Worcestershire sauce- This one ingredient packs a huge punch flavor wise.
Sea salt, Garlic Powder, and Black Pepper- If you've not had Tri-tip before it's a well-marbeled, flavorful cut of beef, and these simple seasonings let it shine. You can always substitute your favorite seasoning blend though- after all, it's your kitchen!
For this recipe, I recommend using a 6-quart oval slow cooker. Round slow cookers might be a bit too snug for all of the ingredients. I opted for my Hamilton Beach slow cooker because it maintains a lower temperature than my other crock pot, but any 6-quart or larger oval slow cooker should work perfectly. While you can give your roast a quick sear over medium-high heat, if I'm going to dirty my large skillet I'll just cook the tri-tip in that, or in the sous vide.
How to Make This Slow Cooker Tri-Tip Roast:
Step 1: Prepare the Roast
A little fat is good (it adds flavor!) but if there are any large chunks or a fat cap on your roast you can trim those off. You should also trim any silver skin which is a tough membrane that doesn't break down during cooking. This particular roast didn't have much, so this photo is from a different tri tip I've made so that you can see the membrane better.
Then season both sides with your salt, pepper, and garlic powder, and put the meat aside to rest while we get the veggies ready.
Step 2: Prepare the Vegetables
Dump your beef broth and worcestershire sauce in the slow cooker and give them a quick stir. Did I use the measuring spoon for the worcestershire to stir to avoid dirtying another dish? Yes, yes I did. Then toss in your baby carrots and chop your onion in half, and then each half in thirds. Nestle those half circles of onion into the carrots and broth. The top of the vegetables will stick out some from the broth, and that's fine.
Step 3: Add Roast & Cook
Carefully place the seasoned tri-tip roast on top of the veggies, and turn on your slow cooker. Set it to low heat for 6-10 hours.
The photos below are of a roast cooked on low for 7 hours, but if you prefer it falling apart, you can cook it for longer.
Step 4: Serve & Enjoy!
I like to serve this with mashed potatoes, either homemade or from the refrigerator section. Or some simple dinner rolls complete the meal!
If you have any, you can store leftovers in the refrigerator in an airtight container for 3-4 days. You can use them the next day in beef tacos, tri-tip sandwiches, or just eat the roast again!
While tri-tip roast is recommended for its flavor and tenderness, it's not sold everywhere. You can always ask your local grocery store's butcher if they have it, but don't fret if they don't. While tri-tip is a great quality cut that can be treated as a steak, this recipe cooks it as a pot roast. Because of that you can substitue a rump roast or chuck roast with a longer cooking time (the full 10 hours).
Try bell peppers, potatoes, or even sweet potatoes to change things up. For faster cooking veggies like green beans, mushrooms, or broccoli, add them in the last hour.
If you're in a rush you can cook it on high for 4 hours, but the slower, lower cooking process yields the best results for a tender roast. One great thing about tri-tip steak is it really can be treated like a steak cut, so you can check the internal temperature of the roast, and as long as the thickest part is above 130 degrees F you can serve it.
More Easy Dinners You Might Like:
For a more extensive list, check out this compilation of over 30 dump and go crock pot meals.
Tri-tip roast is a family favorite here, and making it in the slow cooker couldn't be easier. I hope your entire family loves it, and that letting the slow cooker do the heavy lifting gives you some breathing space in your day!
Tri Tip Roast with Carrots & Onions in the Crock Pot
- 2 lb Tri Tip
- 14 oz Beef Broth
- 1 lb Baby Carrots
- 1 ea Large Onion
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Sea salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- Trim and season roast with salt, pepper, and garlic powder to taste.
- Slice onion and combine remaining ingredients in the slow cooker: broth, worcestershire, and vegetables.
- Top with roast and cook on low for 6-10 hours. Serve and enjoy!
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.