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.

shredded beef with vegetables

Recipe Highlights

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.
ingredients for slow cooker tri tip 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!

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.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

How to cook a tri tip in the slow cooker

Step Two

The second step is to chop all your veggies and potatoes and add them to the 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.

shredded tri tip with veggies in slow cooker

Recipe Tips & Substitutions

  • 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!

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.

shredded beef with veggies

Other Hearty & Healthy Main Dish Recipes You Might Like

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slow cooker tri tip with veggies

Slow Cooker Tri Tip Roast with Vegetables


Description

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.


Ingredients

Units Scale
  • 1 teaspoon avocado or olive oil
  • 12 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. 
  • Category: Main dish
  • Method: slow cooker
  • Cuisine: American

Keywords: how to cook a pot roast in the crockpot, slow cooker pot roast, paleo roast

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