clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pot roast served in a white bowl

Slow Cooker Tri Tip Roast & Veggies


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.


  • 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
  • ½ cup reduced sodium beef or chicken broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon steak seasoning or Italian seasoning
  • ½ teaspoon sea salt
  • ¼ 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.


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