Tri Tip Roast Slow Cooker: Tender & Flavorful One-Pot Meal
A juicy, melt-in-your-mouth tri-tip roast cooked low and slow with potatoes, carrots, and onions, finished with a rich homemade gravy. Perfect for family dinners or gatherings.
Equipment
- 1 Slow Cooker (6-quart recommended)
- 1 Large skillet (for searing)
- Tongs (for handling meat)
- Cutting Board & Knife
Ingredients
- 3–4 lbs Beef Sirloin Tri-Tip Roast
- 4–5 Yukon Gold Potatoes, peeled and cubed
- 3–4 Carrots, peeled and cut into chunks
- 1 Yellow Onion, sliced
- 4 Garlic Cloves, minced
- 2 cups Beef Broth (or substitute with vegetable broth or water)
- 1 packet Onion Soup Mix
- 2 tbsp Olive Oil (for searing)
- Salt & Pepper, to taste
Instructions
- Prepare the Vegetables – Chop potatoes, carrots, and onions. Place them in the slow cooker and season lightly with salt and pepper.
- Season the Roast – Pat the tri-tip dry and rub with salt, pepper, or your favorite spice mix.
- Sear for Flavor – Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
- Deglaze the Pan & Create the Sauce – Add garlic to the skillet, cook until fragrant, then pour in beef broth. Stir in onion soup mix, scraping up browned bits.
- Assemble & Cook – Place seared roast on top of vegetables in slow cooker. Pour broth mixture over. Cook on low for 6–8 hours.
- Rest & Slice – Remove roast, let rest 10 minutes, then slice against the grain. Serve with vegetables and gravy.
Video
Notes
- For a thicker gravy: whisk 1 tbsp cornstarch with 1 tbsp cold water, then stir into hot gravy.
- Substitute potatoes with sweet potatoes for a lighter twist.
- Best served with mashed potatoes, roasted green beans, or garlic bread.