This Slow Cooker Tri Tip Roast with Vegetables is a nourishing meal perfect for Sunday dinner or special occasions. This dish is naturally gluten-free and so easy to make. You can adapt it to use the vegetables that you like.

tri tip crockpot roast on serving platter with colorful vegetables.

Once the weather cools down, I can’t think of anything more comforting or nourishing that a hearty pot roast using beef, and tons of hearty vegetables and potatoes. Not to mention, a slow-cooker tri tip roast is one of the most delicious meals ever.

For this special Slow-Cooker Pot Roast, I recommend a Beef Round Roast or a Tri Tip Roast. You can also use a Chuck Roast, or pretty much any roast you like (this cut of meat is also great for making my Crockpot Beef Pho soup).

I love the tri tip roast as it is a very flavorful cut of beef. It’s called a tri-tip because it’s a triangular cut of meat and a triangle roast. It’s one of my favorite cuts of beef.

The beauty of cooking grass-fed meat in the slow-cooker is that you have hours and hours for the meat to become tender. Learn more about where to buy local grass-fed meat.

Recipe Benefits

  • This is an easy recipe when you don’t have a lot of time to cook. Set it and forget it!
  • You can use up whatever vegetables you have on hand. You can use potatoes, carrots, celery, fennel, onion, and whatever herbs or spices you like.
  • This is an excellent freezer meal too. Make a big batch of this slow cooker tri-tip roast and freeze the leftovers for later.

Key Ingredients

ingredients for slow cooker tri tip roast
  • You’ll need a beef roast for the base of this recipe. I recommend using tri-tip, brisket, beef round roast, or whatever you like the most. You can even use leaner cuts or steaks if you like, but I always recommend shopping for grass-fed meat. You can also use tri-tip steak instead of roast if you like.
  • For the veggies, I recommend using a mixture of celery, carrots, and onion. But, you can use the ones you like best. Fennel, peppers, and cauliflower would also work.
  • I used basic spices like salt and pepper in my recipe, but you can use whatever you like the most. Fresh or dried rosemary always goes well with a beef roast.

Be sure to see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

This slow cooker takes all day to cook, so it’s best to get it ready in the morning. By mid-afternoon, your house will smell wonderful and the neighbors will be wondering what time dinner is served!

Let me show you exactly how to make it.

How to cook a tri tip in the slow cooker.

Step One

The first step is to sear the roast on both sides in a large skillet over medium-high heat. This extra initial step of a quick sear in a hot skillet will add so much flavor to your roast. It’s worth the effort.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

The second step is to chop all your veggies and potatoes and add them to a large slow-cooker.

I also like to add about 1/2 cup of beef broth or chicken broth just to help get the juices going. The extra broth also prevents burning at the bottom of the slow cooker.

Place the roast on top of the vegetables for best results.

Before you pop on the lid, you can add your seasonings, salt and pepper, and some fresh rosemary. All of this flavor is just going to make your pot roast and veggies so mouth-watering amazing.

Step Three

The last step is to put on the lid and set the cooking temperature to low. Set the time between 7-9 hours.

Step Four

When you’re ready to serve, just use a large fork and tongs to shred the meat and then stir it all together.

Feel free to serve your pot roast with fresh chopped scallions, if desired.

I hope you agree that this tri tip roast recipe is perfect for a delicious meal using simple ingredients. It’s a favorite at my house for the whole family.

Best of all, the leftovers are even tastier the next day for making beef tacos or tri-tip sandwiches!

shredded tri tip with veggies in slow cooker.

Storage Tips

  • Once the meat is cooked through, you can keep it warmed in the crockpot (using the “keep warm” setting) for up to 2-4 hours.
  • Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 4 days. Or, place any leftovers in a freezer-safe container for up to 2 months. 

Recipe Tips

  • If you can’t find a tri tip roast at your local grocery store you should be able to buy a whole roast from a local butcher or you can substitute a rump roast or a beef round roast.
  • You can use any leftover shredded meat on top of rice, in tacos or burrito bowls, and for sandwiches.
  • This recipe is very versatile. Feel free to use seasonings like garlic powder, Worcestershire sauce, black pepper, or whatever you like.
  • Short on time? Try my recipe for Instant Pot Tri Tip instead!

Recipe FAQs

Can I cook this slow cooker pot roast on high?

Yes, but the meat will be the most tender if cooked on low. If you cook it on high, set the time to 6 hours or until the meat is cooked through.

Can I use red wine in the recipe?

Yes, but it won’t be Whole30-compliant then. If you want to use red wine, I would suggest adding it to the skillet after you’ve browned your meat. That way, the alcohol will burn off and you’ll just have the red wine flavor.

Can I use a bigger roast?

Yes, but I would suggest using more vegetables and potatoes then. And, you do need to make sure that your roast will fit inside your crockpot.

Do you put vegetables in a slow cooker at the same time as meat?

Yes, you can put root vegetables like potatoes and carrots in the slow cooker at the same time as meat. If you want to cook more tender vegetables like broccoli, it’s best to put those in later or cook them separately so they don’t get overcooked.

Should vegetables go on top of bottom of roast in slow cooker?

It doesn’t really matter. I usually put the vegetables on the bottom to make a sort of “bed” for the roast to sit on top.

Is it better to cook tri-tip fast or slow?

Most roasts will be more tender if they are cooked slow and for a long time.

What vegetables should not be added to a slow cooker?

Tender vegetables like broccoli, zucchini, and greens can get overcooked easily in a slow cooker. It’s best to add these closer to the end of the cooking cycle, or cook them separately in a pan and then add them to the slow cooker before serving.

Do you have to brown a roast before putting it in the crockpot?

You can but you don’t have to! Browning the roast will add more flavor, but it can also be a lot of work.

slow cooker tri tip roast serving plate.

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slow cooker tri tip roast on plate.

Slow Cooker Tri-Tip Roast with Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

This Slow Cooker Tri-Tip Roast with Roasted Vegetables is a nourishing meal perfect for Sunday dinner or special occasions. This dish is gluten-free and so easy to make.

  • Total Time: 9 hours 15 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 teaspoon avocado or olive oil
  • 1–2 pound Tri Tip Roast (or your favorite cut of meat)
  • 1 pound fingerling or white potatoes, washed and quartered
  • 6 celery stalks, chopped (about 2 cups)
  • 5 medium carrots, chopped (about 2 cups)
  • 1 white or red onion, sliced
  • 1/2 cup reduced sodium beef or chicken broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon steak seasoning or Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • chopped scallions, optional, for serving

Instructions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the roast and use tongs to brown for a few minutes on each side.
  3. In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
  4. Use the tongs to move the roast from the skillet to the slow-cooker.
  5. Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
  6. Place the lid on the slow-cooker and set the temperature to low. Cook for 7-9 hours, or until the meat is tender and easily shreds.
  7. When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a freezer-safe container for up to 2 months. 
  2. If you can’t find a tri tip roast at a grocery store you should be able to buy one from a local butcher or you can substitute a rump roast or a beef round roast.
  3. You can use any leftover shredded meat on top of rice, in tacos or burrito bowls, and for sandwiches.
  4. Short on time? Try my recipe for Instant Pot Tri Tip instead!

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 310
  • Sugar: 4.3 g
  • Sodium: 367.8 mg
  • Fat: 13 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 24.4 g
  • Fiber: 4.8 g
  • Protein: 24.7 g
  • Cholesterol: 83 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.