Slow Cooker Tri Tip Roast with Vegetables
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.
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. The beauty of cooking grass-fed meat in the slow-cooker is that you have hours and hours for the meat to become tender.
This Slow Cooker Tri Tip Roast & Veggies recipe is:
- gluten-free,
- dairy-free,
- paleo-friendly,
- Whole30,
- and made using real food ingredients.
Why You Need This Recipe
- 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 and freeze the leftovers for later.
Key Ingredients
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.
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.
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.
Step One
The first step is to sear the roast on both sides in a large skillet. This extra initial step 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 or chicken broth just to help get the juices going. The extra broth also prevents burning at the bottom of the slow cooker.
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.
Recipe Tips & Substitutions
- 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.
- 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.
- You can use any leftover shredded meat on top of rice, in tacos or burrito bowls, and for sandwiches.
- Short on time? Try my recipe for Instant Pot Tri Tip instead!
Recipe FAQs
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.
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.
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.
Other Hearty & Healthy Main Dish Recipes You Might Like
- Instant Pot Chili with Sweet Potato
- Instant Pot Venison Stew
- Crockpot Mexican Chicken and Rice
- Sweet Potato Coconut Chicken Curry
- Ground Bison & Cauliflower Bowls
- Slow Cooker Green Chile Chicken
More Easy Slow Cooker Recipes
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintSlow Cooker Tri Tip Roast with Vegetables
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
- 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
- Heat the oil in a large skillet over medium heat.
- Add the roast and use tongs to brown for a few minutes on each side.
- In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
- Use the tongs to move the roast from the skillet to the slow-cooker.
- Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
- 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.
- 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
- 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.
- 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.
- You can use any leftover shredded meat on top of rice, in tacos or burrito bowls, and for sandwiches.
- Short on time? Try my recipe for Instant Pot Tri Tip instead!
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: Main dish
- Method: slow cooker
- Cuisine: American
- Diet: Gluten Free
Keywords: how to cook a pot roast in the crockpot, slow cooker pot roast, paleo roast
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Hi Carrie! This was so perfect for a cold January dinner. Easy to make, and the meat just fell apart when I shredded it. Thank you!
Heather
★★★★★
Ohhhhh sounds delicious! Wish I had a bowl right now!
Making this now
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Great, I hope you love it!
This is like holiday comfort food! Great recipe!
This looks delicious! Nothing better than a pot roast!
★★★★★
This is a family favorite. Pot roast on sunday night is long-standing tradition and this recipe is perfect.
★★★★★
Pot roast is my family’s favorite comfort food! We tried this recipe last night and everyone loved it! Thanks so much for sharing!
★★★★★
Your roast with the fresh veggies and potatoes looks so beautiful and delicious! This version of a classic comfort food is AWESOME!
★★★★★
I just got a new slow cooker and it’s cool that I can find a lot of recipes using slow cooker on your site.
Thanks for sharing, Carrie1
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