Tri Tip Roast Slow Cooker Recipe
This tri tip roast slow cooker recipe is cooked low and slow and results in juicy, tender and fall apart meat that is packed full of flavor and can be served with next to anything.
Equipment
Ingredients
- 1 Onion diced
- 4 lb Tri Tip Roast trimmed
- ½ Cup Pot Roast Seasoning
- 4 Garlic Cloves minced
- 5 Cups Beef Broth
- 2 Sprigs Rosemary
- 5 Gold Potatoes halved
- 3 Carrots sliced
- Salt and pepper to taste
Instructions
- Slice the onions and lay in an even layer on the bottom of the slow cooker.
- Coat the tri tip roast with the pot roast seasoning and lay over the top of the onions.
- Sprinkle the garlic over the top then pour the beef broth around the sides of the roast so as to not wash away the seasoning from the roast (as best as possible anyway).
- Add the rosemary sprigs and cover with the lid. Cook on low for 4 hours.
- After 4 hours have passed add the potatoes and carrots and continue to cook for another 4 hours.
- Discard of the rosemary sprigs and taste the gravy, season with salt and pepper to taste.
- Turn off the slow cooker and see how the gravy thickens. If you need to, add a touch of instant mashed potato flakes to thicken some little more.
Notes
I always prefer to use mashed potato flakes for thickening stews, especially when there are already potatoes in the recipe.
If you prefer, remove the roast from the crock pot and shred with forks then add back to the gravy.
Nutrition
Serving: 1g | Calories: 647kcal | Carbohydrates: 26g | Protein: 68g | Fat: 28g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 205mg | Sodium: 791mg | Fiber: 3g | Sugar: 2g
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