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slow cooker tri tip roast on plate.

Tri Tip Roast (Slow Cooker 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


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


  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.



  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!


  • Serving Size: 1 1/2 cups
  • 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

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